Producers of Montasio, an unpasteurized cow’s milk cheese from the Veneto and Friuli Venezia-Giulia, use a centuries-old recipe. This semi-hard cheese is yellow in color with a smooth rind and small holes throughout. Montasio is made from rich, buttery milk and has a nutty, somewhat fruity flavor. It is aged in three levels: 2 months, 4-10 months, and a year or more. Its flavor intensifies with age.