Division 3.2 Description of product to which the name in (1) applies

‘Montasio’ is a cheese made from cow’s milk, with medium or long ripening, cylindrical in shape, with a straight or almost straight heel and flat or slightly convex sides. It is produced from non-pasteurised milk based exclusively on natural lactic leavens or authorised fermenting agents. The minimum ripening period is 60 days and the moisture content is monitored by boring at 10 and 60 days of ripening. At 60 days of ripening, cheese bearing the PDO ‘Montasio’ must have the following characteristics: a maximum moisture content less than or equal to 36,72 %; fat content in dry extract: at least 40 %; weight: 6 to 8 kg; diameter: 30 to 35 cm; heel: at most 8 cm; rind: smooth, regular and elastic; paste: compact with a few openings; colour: natural, drawing on straw yellow; aroma: typical; flavour: agreeable, tending towards spicy in the case of long-ripened ‘Montasio’.