The product can be intended for the entire population with the exclusion of those who are allergic to the ingredients below or to milk components.<\/p>\n
NAME<\/strong>: Montasio PDO – Dairy PN208 AROMA<\/strong>: Cooked milk aroma (average values per 100 g of product)<\/p>\n ENERGY VALUE<\/strong>: 426 Kcal\/ 1768 KJ The only PDO cheese from Friuli Venezia Giulia, it takes its name from Mount Montasio.<\/p>\n Naturally lactose-free, it is highly appreciated for its versatility, can be easily used on a cutting board or in the kitchen and is very easy to combine. After 10 months, it falls within the maturation process called Montasio PDO Stagionato, which is little-known but very interesting. Suitable for a tasting board.<\/p>\n NATURALLY LACTOSE-FREE. Contains galactose. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"featured_media":9143,"template":"","meta":[],"product_brand":[],"product_cat":[484,490,465],"product_tag":[],"class_list":{"0":"post-9572","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cow","7":"product_cat-fresh-semi-aged-and-aged-cheeses","8":"product_cat-naturally-lactose-free","9":"pa_porzionatura-1-16-wheel-300g","10":"pa_porzionatura-1-4-wheel-1-5-kg","12":"first","13":"instock","14":"shipping-taxable","15":"purchasable","16":"product-type-variable"},"yoast_head":"\n
\nCATEGORY<\/strong>: Aged Cheese
\nAGING<\/strong>: Fresh: maturation over 2 months; Semi-aged: maturation over 4 months; Aged: maturation over 10 months; Extra-aged: maturation over 18 months
\nINGREDIENTS<\/strong>: Milk, salt, rennet, cultures
\nMILK ORIGIN<\/strong>: Italy
\nALLERGENS<\/strong>: Milk
\nGMO<\/strong>: Does not contain and is not derived from GMOs
\nSHELF-LIFE<\/strong>: Up to 40 months
\nSTORAGE<\/strong>: Between +8\u00b0\/+12\u00b0C in a dry place
\nPACKAGING<\/strong>: Cheeses on pallets upon request
\nINDICATIVE WEIGHT<\/strong>: 5.5 – 8 kg
\nSHAPE<\/strong>: Cylindrical with a maximum heel height of 8 cm and a diameter of 27\u201335 cm<\/p>\nSENSORY CHARACTERISTICS<\/h4>\n
\nCOLOR<\/strong>: Straw yellow, variable depending on aging
\nFLAVOR<\/strong>: Delicate when fresh, savory when more aged
\nEXTERNAL APPEARANCE<\/strong>: Rind present, smooth, regular and not edible
\nINTERNAL APPEARANCE<\/strong>: Compact structure with possible irregular eyes
\nTEXTURE<\/strong>: Hard and springy, depending on aging<\/p>\nNUTRITIONAL INFORMATION<\/h4>\n
\nFATS<\/strong>: 34 g
\nof which SATURATES<\/strong>: 24 g
\nCARBOHYDRATES<\/strong>: 0 g
\nof which SUGARS<\/strong>: 0 g
\nPROTEIN<\/strong>: 30 g
\nSALT<\/strong>: 1.5 g<\/p>\n","protected":false},"excerpt":{"rendered":"
\n In a clever mix of its different ages, it is the main ingredient of the regional Friulian dish: frico.<\/p>\n
\nThe texture becomes firm, and grains of tyrosine begin to appear, making it very pleasant on the palate. The aromas and flavors evolve, and in addition to the buttery notes, there are notes of dried vegetables, hay, and toast, and in many cases, a fruity note. A light spicy note complements this cheese’s usual sweetness. <\/p>\n