# Commission Implementing Regulation (EU) No 1127/2013 of 7 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Montasio (PDO)), Division 3.2: Description of product to which the name in (1) applies

Extent: E+W+S+N.I.

‘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’.

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Source: https://www.legislation.gov.uk/eur/2013/1127/annex/II/division/CONSOLIDATED/division/3/division/3.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1127/annex-II/division-CONSOLIDATED/division-3/division-3.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.