Montasio has a firm and smooth texture that becomes more granular as it ages. The flavour profile evolves with age as well. When young (around 2 months old), Montasio is mild, creamy, and slightly sweet, with a soft and elastic texture. As it matures (up to 10 months or more), it develops a stronger, more complex flavour with nutty, savoury notes, and the texture becomes firmer and crumblier.
The cheese is typically pale yellow, and the rind is natural and thin, often with a golden hue. Montasio is versatile in its culinary uses—it can be enjoyed on its own, melted in dishes like frico (a traditional Friulian potato and cheese dish), or grated over pasta, soups, and salads. It pairs well with a variety of wines, from light whites when young to robust reds as it matures. Montasio is a beloved cheese that reflects the rich dairy traditions of northeastern Italy.
