I want to make Frico Caldo, a cheese and potato dish from the Fruili region:
(We actually had it in Slovenia, not Fruili, but I loved it).
The recipe calls for Montasio cheese, which I cannot find here in Seattle. Is anyone familiar with this cheese? Or can someone describe it in terms of taste, texture, or similarity to cheese more readily available in the US? I assume it is a hard cheese made from cow’s milk, but it didn’t taste similar to cheddar.
Edit: I just googled it and it is a “semi-hard” cheese, not hard. apparently it is unpasteurized, which is why we cannot buy it in the US. I like that it is lactose-free.