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‘LATTERIA BIZ’ – DAIRY Cheese ageing

The dairy offers only high quality, recognized cheeses with ascertained origins, responding to market demands and the needs of a consumer who focuses on flavor and genuineness, without being willing compromise on a product’s organoleptic characteristics and food safety. The Biz Giampietro company ages its cheeses according to family traditions. Our most widespread cheeses include ASMONTE, MONTASIO DOP, PASTI VECCHIO, Latteria S. Andrea and the "drunk cheese". The ageing process occurs in the company’s Chiarano facilities (TV) which also hosts a wholesale and retail sales point for its cheeses.

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        Cheese descriptions
Montasio cheese gets its name from the Massif of Montasio in Friuli. In ancient times, it was produced according to unique characteristics in this mountainous pasture land. Today, this famous cheese boasts the Denomination of controlled origin. Produced throughout the entire territory of Friuli Venezia Giulia, in the provinces of Belluno and Treviso, it rigorously preserves its original production characteristics. Montasio is made with partially skimmed cow milk. It’s a cooked paste cheese, prepared both in small agricultural dairies and dairy coops. We are recognized by the Consortium for la Tutelage of Montasio Cheese as Montasio Cheese Agers and can be identified with the following code: S005/TV. S005/TV.
Organoleptic characteristics:
With the ageing process, its paste becomes crumbly and hay-colored. Its pleasant aroma is characteristically spicy.