Montasio Stravecchio (aged over 18 months)

150 g

¥ 1,150 ¥ 1,242 incl. tax

Refined and Tasty, Perfect to Grate
A hard cheese made exclusively in Alps, Friuli Venezia Giulia and Eastern Veneto. There are four types depending on the aging period; "fresco" aged for 2-4 months, "mezzano" aged for 5-10 months, "stagionato" aged for more than 10 months and "stravecchio" matured more than 18 months. As time goes by, its texture becomes more and more grained and crumbly and its rind gets harder and deeper in color, resulting in a distinctive and savory taste. Montasio Stravecchio has a mild flavor, tasty, somewhat spicy when the cheese is very matured. The taste is long, full in the mouth with dried fruits notes like pineapple.

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.

Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.

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