Weighing in at nearly 26 lbs, this hefty Italian contender packs a punch with its golden, dense paste and its wonderful nutty and sweet finish. Montegrappa is named after a nearby mountain in the province of Treviso in the Veneto region of Northern Italy, the same area Asiago and Montasio cheeses are produced. This highly approachable cheese is aged for about 8 months to become semi-firm, dense and crumbly. This is a great cheese to always have on hand, it grates well, melts well and it is always a delicious snack. Melt it in fondue or shave over salads and pastas. When enjoyed on its own, try Prosecco or when serving after dinner, enjoy with Grappa wine.
- Made from pasteurized cow’s milk.
- We cut and wrap this cheese by hand from a 26 lb wheel.