Montasio D.O.P. cheese



Nose delicate, slightly herbaceous, milky in fresh product but more intense and aromatic in aged product. Even the European Union has acknowledged it, and included it among the few products D.O.P. – Denomination of Protected Origin.

This is the Montasio D.O.P., a cheese of very high quality whose production must follow certain factors of typicality.
Product using fresh milk coming from the regions of Friuli Venezia Giulia, the eastern Veneto in the provinces of Belluno and Treviso and part of the provinces of Padua and Venice.

Its paste is compact and elastic, with regular “occhiatura” (holes or eyeing of the cheese) call “eye of partridge” (occhio di pernice) and yellow color of various hues.

The Montasio D.O.P., thanks to its versatility and its three different aging, may find a place at table at any time. Enters the first dish, can be serve well as second and complete worthily any meal.
Montasio


Formaggio Montasio

D.O.P. Montasio – Product of the Mountain


Formaggio Montasio Prodotto della Montagna


Montasio cheese DOP – Product of the Mountain, has unique characteristics, which together with the lucky combination of three fundamental factors and very details such as hay, the milk and the mountain air the differ from most known Montasio D.O.P.

These characteristic are:

  • the raw milk products in the mountains;
  • the processing and the aging, all conducted strictly in the mountains.

In the Montasio D.O.P. Product of the mountain, the form is the substance. It is in fact a cheese with a high nutritional value and with a balanced composition of water, lipids and proteins.

It has different characteristics depending on the aging and its flavor is soft and delicate when it is fresh, and gradually becomes more decided and aromatic, the paste, from white and compact with a characteristic eyeing homogeneous and a smooth and elastic rind, with the passing of the months becomes grainy and crumbly with a dry and darker rind.

Thanks to its digestibility is particularly indicated for children and for the elderly.
MontasioD.O.P. Montasio - Product of the Mountain

Grotta del Caglieron Cheese



The cheese Grotta del Caglieron is produced with whole milk coming from a selection of farms in the mountain area, more precisely from the area of the plateau of Cansiglio and the Treviso’s Prealps.

Its paste, straw-yellow color, has average small eyeing, irregular with uniform distribution, elastic, moist, little adhesive and with good solubility.

Cheese from the aroma of high intensity with hints of cooked butter, yoghurt to citrus fruit, mineral, moist wood, and a sweet, slightly acid and salty taste.

The cheese Grotta del Caglieron is ripened in natural cave, in the Caglieron caves for at least 60 days.


Grotta del Caglieron Cheese

Casatella Trevigiana D.O.P. cheese


Casatella Trevigiana D.O.P. cheese


The Casatella Trevigiana D.O.P. is a cheese whose origins are linked to the history and tradition of the Treviso area.

Its fragrance is slight, of fresh milk and the sweet taste has veining sourish slightly.

It is a cheese with rapid consumption, whose creaminess makes it particularly attractive.

Natural and genuine, the Casatella Trevigiana D.O.P. is the ideal cheese to simple meals, easy preparation, a sign of the taste and delicacy.
Casatella Trevigiana D.O.P.

Moesin cheese



The Moesin is a special fresh cheese produced with pasteurized whole milk.

In short aging has a rind springs, smooth and thin and a paste of slightly yellowish very soft and compact to cutting.

For its taste sweet and very pleasant is ideal to enjoy with bread and with vegetables dishes.


Formaggio Moesin

Caciotta del Cansiglio cheese


Caciotta del Cansiglio  cheese


This delightful Caciotta cheese falls within the project “FormajeleTrevisane”.
The milk used for its production comes from selected stalls in the mountain area and with controlled hygiene requirements in such a way as to ensure the safety of the product without having to pasteurize.

It is a cheese with a cow whole milk, with veal calf rennet and is consumed after 20 days of aging.
Its taste is sweet and delicate, with light hints of butter cooked, has a smooth and thin rind and a paste of straw-colored semi-hard with scattered eyeing.

Thanks to its versatility, both for the taste, both for the softness, you may simply serve with bread or with dried or fresh fruit, or with delicious salads.
Formajele Trevisane

Caciotta Fumo del Cansiglio – Smoked Caciotta Cheese



This delightful Caciotta cheese falls within the project “FormajeleTrevisane”.
The milk used for its production comes from selected stalls in the mountain area and with controlled hygiene requirements in such a way as to ensure the safety of the product without having to pasteurize.

It is a cheese with a cow whole milk, with veal calf rennet and is consumed after 20 days of aging.
Its taste is sweet and delicate, with light hints of butter cooked, has a smooth and thin rind and a paste of straw-colored semi-hard with scattered eyeing.

The Caciotta Fumo del Cansiglio has a amber color rind and the production ends, after 20 days, with a slightly smoked flavor, obtained with beech wood.

Thanks to its versatility, both for the taste, both for the softness, you may simply serve with bread or with dried or fresh fruit, or with delicious salads.
Formajele Trevisane


Caciotta Fumo del Cansiglio – Smoked Caciotta Cheese

Caciotta cheese


Caciotta cheese


The Caciotta cheese is produced with cow whole milk and pasteurized, the Caciotta, externally has a thin and smooth rind and, internally, a soft paste of white color and a sweet and delicate taste.

Consumed fresh or even after a short aging, is a great cheese for snack, which lends itself well to be put on the table at the end of the meal with some fruit jam.

Latteria – milk farm cheese



The Latteria cheese is one of the more typical cheeses of the area , born from the goodness of the mountain air and pastures.
Of semi-raw paste with natural color slightly yellowish color, after 20 days is compact and with slight eyeing, with aging tends to harden.

It can be consumed in three phases of different aging.
In the typology Fresh, (20 to 60 days), in type Mezzano, (medium, from 60 days to 6 months) and Stagionato (mature, over 6 months).
In these phases also its flavor change switching from sweet to slightly spicy while maintaining always a delicate taste.

Lends itself to be eaten at the end of a meal or as snack with bread.


Latteria - milk farm cheese

Agricansiglio cheese


Agricansiglio cheese


The Agricansiglio cheese is produced with cow whole milk in its typologies Classico (classic, from 60 days to 6 months), Stagionato (mature, over 6 months), this cheese has a smooth and regular rind until 60 days, while with aging hardens and becomes dry.

In the fresh product the paste is natural color slightly yellowish color, compact and with slight and regularly distributed eyeing.
In the aged product the paste tends to harden up to become a straw yellow color, friable, with very few eyeing.

Its taste, if consumed fresh is sweet and aromatic, while becomes even more lively and intense with the progress of aging.

To enjoy it at best and let the taste to it winds us is better to consume it with polenta.

Fregona cheese



Fregona cheese is produced with cow whole milk pasteurized , at cooked hard paste.
On its outer edges are impressed the unmistakable mark of Fregona and its date of production.

Produced Stagionato (mature, over 4 months) tends to harden up to become a straw yellow color, friable, with very few eyeing.

Its taste is sweet and tasty, becomes aromatic and spicy with the progress of aging.

It is excellent with polenta and a good glass of red wine.


Fregona cheese

Pannarello cheese


Pannarello cheese


The Pannarello cheese is a soft cheese with short maturation, characterized by a soft and thin rind, smooth and elastic.

The paste of natural white, slightly yellowish color, is soft, compact to cutting, with poor or non-existent eyeing.

Its taste is very sweet and delicate, obtained by processing whole milk enriched with the addition of cream that pleases the palate and makes this cheese particularly appreciated by adults and children as table food.

For its softness is also a perfect substitute of the mozzarella, both for garnish pizza that to enrich salads.

Filone cheese



The Filone cheese has a parallelepiped shape, it belongs to the dairy tradition of Agricansiglio.
Obtained from the processing of pasteurized whole milk has a semi-cooked and semi-hard paste, the color is natural slightly yellowish with small but well distributed eyeing.

Its taste is sweet and tasty, sometimes slightly spicy with the progress of aging.

Excellent as a single dish, the best way to enjoy it is grilled and accompanied with polenta and a fresh salad.


Filone cheese

Mastella cheese


Mastella cheese


The Mastella cheese is produced with semi-skimmed milk and pasteurized milk; is suitable for all consumers both adults and children for its high nutritional value.

The paste is of natural color slightly yellowish; is compact after 20 days of curing and that tends to harden with aging.

Thanks to its versatility and balanced taste, is an excellent cheese from the end of the meal or for quick snacks and much appreciated also in the kitchen in the processing of imaginative recipes.

Ricotta cheese



Of slightly truncated conical shape, the Ricotta is made from whey cheese, to which are added cow whole milk and/or cream.

From the nutritional point of view has a high biological value for the wealth of calcium, vitamins and proteins.

Of white paste, the ricotta cheese has a delicate flavor, sweet and buttery; indicated for all the categories of consumers can be used both for the preparation of light meals or recipes the most elaborate.


Ricotta cheese

Ricotta Affumicata – Smoked Ricotta Cheese


Ricotta Affumicata – Smoked Ricotta Cheese


Of slightly truncated conical shape, the Ricotta is made from whey cheese, to which are added cow whole milk and/or cream.

From the nutritional point of view has a high biological value for the wealth of calcium, vitamins and proteins.

Of white paste, the ricotta cheese has a delicate flavor, sweet and buttery; indicated for all the categories of consumers can be used both for the preparation of light meals or recipes the most elaborate.

The exterior is uneven and burnished and the treatment is carried out with natural smoke obtained from beech wood.
You grater it and is ideal for flavor first dishes and salads.


Agricansiglio

Agricansiglio Cooperative Dairy

Viale dell’Industria, 37 – 31010 Fregona (TV) – Tel 0438 585324 – Fax 0438 916189 – www.agricansiglio.it – info@agricansiglio.it