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This Italian semi-hard cheese gets its name from the Montasio mountain range north of Venice where it was originally produced by 13th century Benedictine monks. It was traditionally made with sheep’s milk, but now is usually made with cow milk (although easily adapted to goat milk as well). Montasio Fresco is aged 2-3 months, Montasio Mezzano aged 4-10 months and Stagionato is Montasio aged 10-18 months. For those who are really patient, Straveccchio is Montasio aged over 18 months when it become particularly aromatic, sharp, and nutty and is delicious grated over pasta dishes or soups. While it’s traditionally aged as an oiled-rind cheese, you can also slather it in honey for a sweet, softening touch.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.