I´m confused. First you say you use only Montasio, then you say you make it with three different cheeses. What cheeses do you use and and what age should the cheese be at?
In Friuli they use Montasio because is the most typical cheese, but you can use any local 'latteria' cheese in different ages. In America is not always easy to find Montasio so I often use a 60 days aged Asiago and a 10 months Piave. Honestly nowadays even in Italia very few people use Montasio because is more expensive compare to any latteria that can be bought at the local cheese store.
Thats the dish that you make on masterchef!
I can't tell when Luca said difficult and typical.
I´m confused. First you say you use only Montasio, then you say you make it with three different cheeses. What cheeses do you use and and what age should the cheese be at?
it's only 1 cheese (Montasio) on three different ages (3/6/9 months)
Thanks.
In Friuli they use Montasio because is the most typical cheese, but you can use any local 'latteria' cheese in different ages. In America is not always easy to find Montasio so I often use a 60 days aged Asiago and a 10 months Piave.
Honestly nowadays even in Italia very few people use Montasio because is more expensive compare to any latteria that can be bought at the local cheese store.
What's the thing that you should watch out when making frico?
Can we use any other cheese?
pecorino