Susan, As Stinky mentioned, a Friulano is a Canadian version of a Montasio, but sealed and only aged 100 days. Texture and taste is somewhat similar to mozz, but has a nice slight ''Italian, or thermo'' tang to it.
I'll share my hybrid Parm/cheddar experiment when I'll open it in June for it's 12 month anniversary. I'll post all the details then. But in the meantime, I'll PM you the recipe. Don't want to hijack the thread. LOL. I'll PM the recipe to anyone interested until I open it in June. It was very good at 9 months BTW!