Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Montasio wheel

Montasio wheel
Energy 1592/384 kjoule/kcal
Protein 24
Carbohydrates 0
Fat 32
Product code: 30034
Ingredients: Milk, salt, rennet.
Rind: Smooth, supple, branded
Structure: Scarce holes
Texture: Compact
Colour: From slightly to decidedly straw yellow
Taste: Piquant, pleasant
Ripening: 60 days

It is guaranteed by the European Union, one of the few products awarded the special D.O.P. qualification (Protected Denomination of Origin). In fact, a cheese like Montasio must be made in compliance with the standards set forth by the CONSORZIO:

  • the production area, which includes the Friuli region,  the Eastern Veneto in the provinces of Belluno and Treviso and some areas of the provinces of Padua and Venice.
  • a very accurate monitoring of the quality of the raw material and its evolution into cheese.
  • the technology: an artisan technology built on years of tradition, that promotes the slow changes in the product’s composition and reinforces its nutritional characteristics.
  • the branding of cheese, with the trade mark of the Consorzio per la Tutela del Formaggio Montasio ("Consortium for the Protection of Montasio cheese"), guaranteeing its origin and the observance of all the characteristics stipulated in the regulations.

These factors, all together, are the best safeguard of the origin and the uniqueness of Montasio cheese.

The characteristics of Montasio cheese change with the maturing (aging) process. Its taste, which is mild and delicate when it is fresh, becomes stronger and full of flavour as it matures. Its texture changes as the time goes by, from white and compact with smooth and flexible rind when the cheese is fresh; it becomes grainy and crumbly as the rind dries and darker as the cheese matures.

It is produced in perfect shapes, suitable for the kitchen table and restaurants. It is excellent for all ages and because it is so easy to digest, is especially suitable for children and elderly people.

Thanks to its versatility and to its three different types of maturity a cheese like Montasio can find a place on the table at almost any occasion: it can be eaten as an appetizer and with aperitifs. It can be either part of the first course, or eaten on its own as a main course.


Spring basket with sauce Montasio

Chop the onion and bacon and brown, add carrots, celery, zucchini and asparagus, cut into cubes, cook for 10-15 minutes on medium heat and cover. It removes the skin from the tomato sauce for 2 minutes in boiling water, it is cut into cubes and add to vegetables along with half white sauce, mix well, adjust to taste and remove from heat.
Just warming blend the eggs, then fill the vol-au-vent.
With Montasio, chopped, and the remaining sauce, cook slowly produces a homogeneous, creamy sauce at the end add a pinch of parsley. The vol-au-vents are put in the oven for 10 minutes, serve on individual plates, pouring the cheese sauce on the side, putting on a little handle pastry.

Serve hot with a lettuce leaf.

Ingredients for 8 people:
  • 8 vol-au-vent in puff pastry with a diameter of 6 cm
  • 60 gr. Carrot
  • 60 gr. peas
  • 60 gr. Celery
  • 60 gr. zucchini
  • 1 tablespoon of starch
  • 100 gr. Asparagus
  • 1 medium ripe tomato
  • 1 / 2 onion
  • 50 gr. fresh bacon
  • 200 gr. Bechamel
  • 200 gr. of fresh cheese Montasio AMBROSI
  • 2 eggs
  • 1 pinch of parsley
First course

Gnocchi Montasio on leaf Frico

Cook the asparagus in a pan with some butter, add the cooked finished Montasio and let melt. Before adding Montasio must have the warning take by 20% of cooked asparagus. Remove and cool the mixture from cooking asparagus and melt Montasio. Stretches the dough, shape of tortelloni to shape and fill with the mixture. It is seared in a pan add the asparagus and set aside previously wetting the whole with a dash of cream.

Ingredients for 4 people:
  • 30 gr. Montasio fresh AMBROS
  • 20 gr. Asparagus
  • 1 dl. fresh cream
  • pasta for lasagna
Main course

Skewer Montasio

Beat the thinly sliced very thin, the center place a few cubes of Montasio, fold the meat into four so that the Montasio not come out during cooking. Take the Stecconi from skewers, thread a mushroom, meat, mushroom, meat. Season with oil, salt and pepper, then put on the grill to cook very slowly.Then go up the last 5 minutes of baking at 180 degrees. Apart from preparing the sauce Montasio, putting the cheese to soak for a couple of hours with 100 gr. milk, diluting the milk and Montasio slowly in a water bath, add the egg yolk at the end. Place the skewers on a plate where we have previously paid a tablespoon of hot sauce Montasio.

Ingredients for 6 people:
  • 12 thinly sliced calf weighing 50 grams. each
  • 150 gr. Montasio fresh diced Ambrose
  • 12 chapels of mushrooms (the mushrooms are good too)
Salad course

Potatoes Montasio

Recipe easy to prepare and to serve as a side dish "delicious." We start preparing the sauce with the egg yolks, beating them lightly with a fork for a few minutes, add the chopped montasio, apple vinegar (cheap) and milk, melting all the fire and stirring slowly. Take the potatoes and boil them. Cut them in half arrange them on a platter and cover with sauce.

  • 8 potatoes
  • 300 gr. of cheese Montasio AMBROSI
  • 4 egg yolks
  • cider vinegar
  • 1 glass of milk.

Pears with vanilla cream and mousse Montasio

6 pears cook in a quart of water with 500 gr. sugar and cloves; levarle fire still “al dente”, and let cool in their water. For the mousse: mix Montasio and pears with a drop of lemon, remove from the blender and slowly add the whipped cream, put in refrigerator. The sauce is prepared simply by combining the cream and cooking liquid.

Ingredients for 6 people:
  • 6 pears
  • 2 cloves.

For the mousse:

  • Montasio AMBROSI
  • 3 pears cooked (300 gr.)
  • Gr. 350 of whipped cream
  • half a lemon

For the sauce:

  • gr. 500 of custard
  • gr. 300 of the cooking liquid for pears
Ambrosi s.p.a.2020-12-02
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