Montasio DOP: bioactive peptides, ESG sustainability and mountain

Numbers and commercial routes of the DOP

The 23rd ISMEA-Qualivita Report on DOP Economy (2025) ranks the Montasio DOP at ninth place among Italian cheeses with Geographical Indication, with a certified production of 5,939 tons in 2024 (-1.7% compared to 2023), a production value By 53 million euros (+0.6%), a consumption value of 95 million euros (+0.5%) and an export value of 4.6 million euros (+3%).

On the commercial front, the 2024 financial statement of the protection consortium reports the sale of 780,973 forms. About 70,000 forms, equal to 9% of the consortium production, bear the wording  ‘Mountain Product’ (MP), reserved for productions carried out over 600 meters altitude (Consortium for the Protection of Montasio Cheese, 2025).

The supply chain involves over 40 producers, 14 ageing experts and about 795 livestock farms. The figure export — 4.6 million euros, around 7% of the production — highlights significant development margins, focusing on Austria and Germany as key markets of the European campaign ‘DOP Excellence: a thoroughly European savoir-faire’, co-financed by the EU, and also declared potential in Poland, Japan, and North America (Consorzio per la Tutela del Formaggio Montasio, 2024).

For 2025/2026, the prospects indicate stabilization of production volumes, strengthening of qualitative positioning in the HoReCa sector, and opportunities related to functional food based on ongoing scientific research results on  bioactive peptides (see below).

Historical roots and the model of rotating dairies

The origins of Montasio date back to the 13th century, when the Benedictine monks of the Moggio Udinese abbey developed cheesemaking techniques suitable for the Alpine environment. The name derives from theMontasio plateau, in the Carnic and Julian Alps, historically the production center. The earliest historical documents mentioning the denomination are a price list from the city of Udine, found in the Guarneriana Library of San Daniele del Friuli and dated 1773, in which the product stands out for its high price, considered a delicacy.

From 1880, in Cadore and then in Friuli and Veneto, spread the  rotating dairies — the first cooperative forms in the cheese sector — which reached about 350 structures by 1915, aiming to produce and market Montasio. In 1925, the Cheese Factory School was established, which over time trained the region's cheese technicians.

The cheese obtained recognition as ‘Tipicality’ in 1955, the Controlled Designation of Origin (DOC) in 1986 and finally the certification DOP from the European Union in June 1996. Productive continuity and deep territorial rooting today constitute key elements of its commercial enhancement.

Analysis of the regulations: guarantees for the supply chain

The current regulations of Montasio DOP, approved by Ministerial Decree and published in the Official Gazette no. 301 of 28.12.2005, with an update on 30.08.2017, define stringent requirements impacting quality, safety, and commercial value (MASAF, 2017).

Geographical area and farms

The regulations reserve the denomination for cheese produced in the following territory: the entire  Friuli Venezia Giulia; in , the provinces of Belluno and Treviso (entire territory) and part of the territory of the provinces of Padua and Venice (as delimited by the line from the intersection of the Treviso-Padua border continuing to the Serenissima highway, then along the Brenta river to its mouth). Cheese dairies and aging facilities must be located within the same production area., the provinces of Belluno and Treviso (entire territory) and part of the territory of the provinces of Padua and Venice (as delimited by the line that from the intersection of the Treviso-Padua border continues to the Serenissima motorway, then along the Brenta to the mouth). Dairies and maturing plants must be located in the same production area.

Feeding of the cows and sensory integrity

Thecattle feeding It is based on dry, green, and ensiled forage mainly from the production area. The regulations explicitly prohibit: feed from swampy land; feed from roadsides with heavy traffic; vegetables, fruit, beets, and rapeseed; silage (excluding hay silos and corn silos) and fermented substances from industrial processing of fruit, beetroot, beer, and distillates; medicated industrial feed; by-products of rice processing; animal-origin flours; fresh, wet or ensiled beet pulp. Theclose correlation between  feeding and aromatic profile it constitutes a competitive plus of immediate organoleptic perception.

Milk and production process

The milk — from the evening milking and the morning milking, up to a maximum of four consecutive milkings — must be processed within 30 hours of collection, received and stored at a temperature not lower than 4 °C. The  raw milk must not be pasteurized. The use of the egg-derived preservative lysozyme is allowed, which, if used, must be indicated on the label.

The production process is divided into eleven stages:

• heating the milk to 32–36 °C;

• addition of selected natural starter/culture;

• addition of veal rennet in powder or liquid form;

• coagulation;

• cutting the curd;

• cooking at 42–48 °C and stirring off the heat for a total time of 20–30 minutes;

• extraction;

• pressing;

• marking at origin with personalized bands bearing the word 'Montasio' diagonally, the cheese factory code, the province abbreviation, and the production date;

• dry or brine salting;

• minimum aging of 60 days (at temperatures not lower than +8 °C for the first 30 days and higher in the remaining aging period).

Aging and ‘Mountain Product’ certification

On the sixtieth day of aging the cheese must present:

• maximum moisture not exceeding 36.72%;

• minimum 40% fat in dry matter;

• weight 6–8 kg;

• diameter 30–35 cm, with a maximum side height of 8 cm;

• smooth, regular, and elastic rind;

• compact paste with slight eye formation;

• natural slightly straw-yellow color;

• characteristic aroma;

• piquant and pleasant taste.

‘The use of protective coatings on the external surface of the cheese is allowed, provided they are transparent, free of colorants, and respect the color of the rind'.

The Consortium for the Protection of Montasio Cheese may brand the denomination logo on the PDO 'Montasio' cheese aged over 100 days of aging, following verification, in the designated side area.

The cheese is for grating ‘when the aging has reached at least twelve months and it appears crumbly, straw-colored, with few and very small holes'.

The forms that have completed the entire production process — from milk production to aging — in mountain areas, bear the label wording ‘Mountain Product'.

Controls and certification

The certification body is  CSQA Certificazioni Srl, reconfirmed by ICQRF of MASAF. The PDO system guarantees full traceability and compliance with Regulation (EU) 2024/1143, framework for  geographical indications European.

Functional properties: the role of natural peptides

According to the data from the Protection Consortium, Montasio PDO has a balanced composition: water 32–36%,  proteins 25–30 g/100 g, lipids 35–37 g/100 g. In the aged versions the  lactose content is naturally reduced up to absence, due to lactic fermentation, which facilitates its positioning in markets with growing attention to ‘lactose free’ cheeses.

Of particular importance are the preliminary results of a study conducted by the University of Udine in collaboration with the Protection Consortium, presented at the 8th Dairy Congress (Milan, September 2025) and awarded by A.I.Te.L. (Italian Association of Milk Technicians) for originality and scientific validity. The research analyzed Montasio PDO forms aged from 2 to 25 months, coming from three different dairies, detecting the presence of  bioactive peptides already from 2 months of aging, with increasing values over time.

The biological activities observed include: antioxidant properties (increasing ABTS activity with aging); antihypertensive activity (ACE enzyme inhibition in early maturation stages); antimicrobial activity (inhibition of Listeria, Staphylococcus aureus, E. coli and Salmonella); potential positive influence on the intestinal microbiota, with survival of lactic bacteria in the finished product (Consortium for the Protection of Montasio Cheese & University of Udine, 2025). The results are to be considered preliminary as they are derived from in vitro analyses. The research is also consistent with the international scientific literature on  bioactive dairy peptides (Meleti et al., 2025).

Uses and applications

Montasio PDO stands out for its gastronomic versatility: direct consumption (fresh and medium); traditional Friulian and Venetian cuisine, with the  frico — melted cheese pie with potatoes and onions, whose first written record dates back to the 15th century in ‘De Arte Coquinaria’ by Maestro Martino — as an identity recipe; use in Montasio polenta and as a base for fondues and sauces accompanying meats; grated in aged versions on soups and first courses.

In the HoReCa and food service context, Montasio represents a valid alternative to other more famous PDO cheeses, with a distinctive positioning in quality catering.

The ESG strategy and environmental impact

In 2024 the Consortium for the Protection of Montasio Cheese published its  first Sustainability Report, a non-financial reporting tool that measures and communicates the supply chain impact along environmental, social, and governance (ESG) dimensions. The document — funded under the Rural Development Complement for Veneto 2023–2027 — represents a significant step towards structured transparency and institutional credibility of the designation (Consortium for the Protection of Montasio Cheese, 2024).

At the environmental level, documented actions include the development of  low-impact packaging, the research on the use of native bacterial strains to reduce the use of additives, and mold reduction activities under the rind as a lever to limit product waste. The Consortium has also initiated research projects in partnership with universities — primarily the University of Udine — and has adhered to the UN 2030 Agenda, reporting its contribution to the Sustainable Development Goals.

At the social level, the Report documents programs of  nutritional education in schools, initiatives to combat food waste, and actions supporting rural communities in the production area. On the governance front, the Consortium reported its structure, bylaws, 51 members, 4 employees, and 792 control analyses carried out in 2024, in addition to a  ESG rating which measures and compares the results achieved over time.

Tips for buyers

For consumers: check the PDO label and origin; favor certified organic productions, ensuring compliance with the highest standards of animal welfare and environmental protection; choose the aging according to the use.

For professional buyers: prioritize sustainable and transparent supply chains; consider the potential of the organic segment and the ‘Mountain Product’ for premium markets. The  Organic Montasio PDO remains a niche with interesting differentiation margins.

The team of GIFT (Great Italian Food Trade) supports operators and international buyers in selecting reliable suppliers, verifying regulatory compliance (EU and third country markets), and developing  commercial partnerships sustainable. This approach reduces sourcing risks and enhances quality supply chains.

Conclusions

Montasio PDO has the potential to establish itself in global markets thanks to a strict specification and the ability to accurately report the social and environmental impact of the supply chain. The natural absence of lactose in the aged cheese and the richness in bioactive peptides project its use beyond the gastronomic sphere, intercepting the demand for conscious nutrition. An excellent supply chain that GIFT supports to ensure safety and integrity at every stage of the value chain.

Dario Dongo

Credit cover Consortium for the Protection of Montasio Cheese

Bibliography

• ANSA. (2025, May 17). +3% forms of Montasio PDO, market rewards long aging. ANSA. https://www.ansa.it/canale_terraegusto/notizie/prodotti_tipici/2025/05/17/3-forme-di-montasio-dop-mercato-premia-la-lunga-stagionatura_99acce47-0236-45b0-8c37-b901ed385ecb.html

• Consortium for the Protection of Montasio Cheese. https://www.montasio.com

• Consortium for the Protection of Montasio Cheese & University of Udine. (2025).  Bioactive peptides and gut microbiota: results of the scientific study on Montasio PDO (December 2025). https://www.montasio.com/en/2025/12/22/bioactive-peptides-and-the-gut-microbiota-results-from-a-scientific-study-on-montasio-pdo/

• Consortium for the Protection of Montasio Cheese. (2024b).  Sustainability Report 2024. https://www.montasio.com/wp-content/uploads/2025/11/MONTASIO-Bilancio-di-Sostenibilita-2024.pdf

• ISMEA & Qualivita Foundation. (2025).  23rd ISMEA-Qualivita Report on Italian agri-food and wine productions PDO, PGI and STG (2024 data). Qualivita Editions. https://www.qualivita.it/attivita/rapporto-ismea-qualivita-2025/

• Meleti, E., Koureas, M., Manouras, A., Giannouli, P., & Malissiova, E. (2025). Bioactive peptides from dairy products: A systematic review of advances, mechanisms, benefits, and functional potential.  Dairy, 6(6), 65.  https://doi.org/10.3390/dairy6060065

• Ministry of Agriculture, Food Sovereignty and Forestry (MASAF). (2017).  Production specification of the Montasio PDO (version 30.08.2017, Official Gazette no. 301 of 28.12.2005). https://www.masaf.gov.it/flex/files/1/1/2/D.bb42a5f46073950c9bc5/Disciplinare_MONTASIO.pdf

• Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products. http://data.europa.eu/eli/reg/2024/1143/oj