Pronunciation: [mohn-TAH-zyoh]

Hailing from Italy's Friuli-Venezia Giulia region, Montasio is a cow's-milk cheese with a flavor that can range from extremely mild (almost nondescript) when young to full-flavored, nutty and sharp when aged. Depending on ripening time, Montasio can range in texture from semisoft to hard. It's produced in three different styles: "fresh" is aged for about 2 months, "medium" for 5 to 10 months and the "aged" version for 1 to 4 years. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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