View Montasio
Category:Cheese Recipes
Montasio is an Italian cheese made by monks. It has a variety of uses, depending upon how long it ages. It can be used as a table cheese when young, or as a grating cheese when aged 1 year or more.
Heat 2 gallons cow’s milk to 88°F. Add both mesophilic starter and thermophilic starter and allow them to sit on the top of the warm milk for a couple of minutes. Then, gently stir them into the warm milk with up-and-down strokes from a stainless steel spoon. Allow to ripen for an hour.
Add 1/2 tsp CaCl dissolved in some distilled water and stir in well. Then add 1 tsp rennet dissolved in distilled water, stirring in gently using 20 up-and-down strokes. The milk should still be at 88°F. Cover and allow to set for 30 minutes or until you get a clean break.
Cut the curds into 1/4 inch cubes with a knife and a large stainless steel whisk.
Heat the curds gently to 102°F, raising the temperature about two degrees every 5 minutes. Stir often to prevent matting. Keep the temperature at 102°F for 60 minutes while continuing to stir.
Drain the whey to the level of the curds, reserving for a whey cheese. Add hot water until the curds reach 110°F. Hold at this temperature for 10 minutes. Stir occasionallly to prevent matting. Drain off the whey.
Place the hot curds in a cheesecloth-lined cheese mold and press at 5 pounds for 15 minutes.
redress and press at 5 pounds for 30 minutes
Repeat, but press at 10 pounds for 12 hours.
Place the cheese in a brine and hold at room temperature for 6 hours. Remove and pat dry.
Age the cheese at 55°F to 60°F for 2 months. Keep at high humidity. The cheese can be eaten now, but improves with age.