Montasio is a cheese that has been around since the 13th century. It was traditionally made by monks living in the Moggio abbey, located at the top of the Carnic Alps. My recipe comes from Kent Walker Cheese in Little Rock, AR.
Ingredients List:
3 gallons Raw Milk
1/16 tsp per gallon Mesophilic type II = 3/16 tsp
1/16 tsp per gallon TA61 Thermophilic = 3/16 tsp
1 tsp Rennet
3 tsp minced garlic
- Heat milk to 70° – Add culture
- Let culture set for 2-5 mins before mixing, mix in up and down motion, don’t stir.
- Continue heating – Heat to 88° take 30-45 minutes to get to temp.
- Add rennet 1 tsp for the 3 gallons
- Let rest for 60-75 mins, with grocery store milk may need to wait longer 75 mins.
- Cut curd to 1/4″
- Heat to 102° stir for an hour, heating took a little over 30 mins and stirred for 30 minutes more
- Heat a pot of distilled water to 140°
- Drain off 1/3 of the whey
- Scald curd to 110° by adding heated water
- Stir for 10 additional mins at 110°
- Drain off most of the whey, its ok if there is a little left in the pot
- Mix in the garlic breaking up the curds as you go to get a good mix
- This will cause additional whey to be expelled, drain it off
- Press curds into a mold
- Press overnight. If 8 lbs wheel press at 65lbs – smaller wheels can use half the weight
- Start with 8-10 lbs for first half hour
- Double the weight for next hour, flip
- We got up to 42 lbs. for the 3 lbs. wheel and left overnight
- Soak in brine for 12-24 hours – I last brined for 16hrs.
- Age 2-36 months – wipe with brine
- Coat in olive oil as needed to prevent mold
Notes: Aging can be done in wax or vacuum seal both seem to work well. Age for several weeks before you store it for long term aging. Store bought minced garlic or fresh roasted garlic can be used. Any combination of Meso and Thermo cultures can be used.
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