Division 5.2 Specificity of the product

The main characteristic of ‘Montasio’ is its great suitability for medium- to long-term ripening. In the range of national cheeses, ‘Montasio’ is among the semi-hard cheeses, but as it can be ripened for up to 36 months, it is also among the category of rare long-ripened hard cheeses.

Another characteristic of ‘Montasio’ is in the dimensions of the loaf.

Moreover, the PDO ‘Montasio’ has retained in its specification the ban on pasteurising the milk, thereby preserving to the absolute maximum extent possible the spontaneous bacterial load of the milk produced in the production area.