Monteson
Cheese made from pasteurised milk. Semi-hard texture. White interior with small-to-medium eyes. Rough rind. A cheese that begins with a gentle sweetness on the palate, then releases its full flavour.
Monteson takes its name from an ancient word in the Val di Non dialect, referring to the haymaking period in the mountains. During the long days dedicated to this heavy toil, the farmers of the past would take their cows with them high up into the mountains. From the milk produced here by the cows, they would make this typical cheese – hence the name. Thanks to the expert hands of our master cheesemaker, who rediscovered this old recipe among the dusty archives, today we can offer this semi-aged cheese with its mild taste that releases notes of hay on the palate. The wheels weigh approximately 5 kg
Monteson
Cheese made from pasteurised milk. Semi-hard texture. White interior with small-to-medium eyes. Rough rind. A cheese that begins with a gentle sweetness on the palate, then releases its full flavour.
Monteson takes its name from an ancient word in the Val di Non dialect, referring to the haymaking period in the mountains. During the long days dedicated to this heavy toil, the farmers of the past would take their cows with them high up into the mountains. From the milk produced here by the cows, they would make this typical cheese – hence the name. Thanks to the expert hands of our master cheesemaker, who rediscovered this old recipe among the dusty archives, today we can offer this semi-aged cheese with its mild taste that releases notes of hay on the palate. The wheels weigh approximately 5 kg
INGREDIENTS:
Pasteurised cow's milk, salt, rennet. Free from preservatives and additives. Edible rind
THE ORIGIN OF THE MILK:
Val di Non, (Trentino – South Tyrol, ITALY)
CONSERVATION:
store at temperatures between 0°C and 8°C
AGING:
aged approx. 3 months
USE:
With its bold, authentic character, this cheese delivers all the flavour of the mountains. It pairs wonderfully with rhododendron honey, wild-berry jam and rye bread, but also with other typical mountain products that bring out its Alpine character and its intense yet harmonious flavour.
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