Montasio PDO and the value of a supply chain that speaks to the territory and to the restaurant industry In the contemporary restaurant scene, which is increasingly focused on the origin of raw materials, their sustainability and their ability to represent a region, Montasio PDO cheese is a sure bet. technical assistance throughout the entire production chain. The Consortium guarantees traceability, authenticity and compliance with the regulations. Its attentive involvement starts from the quality of the milk, sourced exclusively from the production area between Friuli Venezia Giulia and Eastern Veneto and continues until the final labelling. This monitoring work protects not only the end consumer, but also restaurateurs, who can count on a consistent, reliable and recognisable product that maintains high quality standards over time. Not only is this cheese a symbol of the Friuli Venezia Giulia region, but it is also the concrete expression of a structured, controlled and future-oriented supply chain, coordinated by the Consortium for the Protection of Montasio Cheese. For restaurateurs, choosing Montasio PDO means serving a product that embodies identity, that is versatile in the kitchen and that is backed by a history that dates back to the Middle Ages, but which today speaks the language of certified quality and sustainability. A cheese that tells the story of a territory The Consortium: guarantor of quality, authenticity and value Founded in 1984, the Consortium for the Protection of Montasio PDO Cheese brings together milk producers, dairies and cheese maturers with the common goal of protecting and promoting a product of excellence recognised throughout Europe. The Consortium s role goes far beyond promoting the brand. Every form of Montasio PDO cheese is the result of a system of strict rules, constant checks and 16 Montasio PDO cheese is produced in a unique geographical setting which includes mountains, mountain pastures, plains and hills that profoundly influence the quality of the milk and, consequently, the sensory profile of the cheese. Produced with cow s milk, rennet and salt, using a soft processing method that respects the raw material and natural maturation times, Montasio cheese is distinguished by its balanced, never aggressive flavour, which evolves with ageing. From fresh Montasio, which is more delicate and elastic, to versions aged for over 100 days, which are more structured and complex, this cheese offers extraordinary versatility in the kitchen, adapting to both traditional preparations and contemporary interpretations. An important added value for the catering industry is the fact that Montasio PDO is naturally lactose-free, a characteristic that meets the needs of customers who are increasingly attentive to digestibility and well-being, without compromising on taste.