AZ. AGR. LA SISILE

In Talmassons, for generations, Az. Agr. La Sisile has produced Montasio DOP starting from the organic raw milk of its own livestock. Processing takes place in the Sedegliano dairy, where the milk transforms into a cylindrical wheel with a compact texture and a slight piquancy, as prescribed by the denomination's standard, after at least sixty days of aging. It's a cheese born from a short supply chain, controlled at every step. The distinctive feature is the integrity of the cycle: fodder, animals, and milk all come from Friuli-Venezia Giulia, anchoring the product to its territory of origin. Organic certification reinforces this choice, linking the quality of the Montasio to the consistency of the entire production chain rather than just a single cheesemaking step. La Sisile thus crafts a cheese that claims its origin as a guarantee, where measured aging and raw milk deliver the dense texture and distinct character for which this DOP remains recognizable on the cheese board.

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