# 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 5.3: Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

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

The suitability for medium-/long-term ripening is the result of ‘soft’ technology. Small doses of lactic fermenting agents are used (about 1 %), cooking is done at low temperatures (between 42 and 48 °C) and the draining and pressing give the cheese a medium firmness, with a moisture content at two months (which corresponds to the minimum level for marketing the cheese) of about 36 %.
The environment in which ‘Montasio’ developed has microbiological characteristics adapted to its development and dissemination. ‘Montasio’ is characterised by the presence of a thermophilic microbial flora which has always made it possible to obtain a unique cheese product of its type, to be consumed fresh (at least two months’ ripening nowadays, because it is produced from non-pasteurised milk) but it can also be ripened for up to 36 months; this cheese therefore has organoleptic characteristics, a consistency, flavours and aromas which vary over time, precisely thanks to the bacterial load naturally present in the meadows/pastures and the fodder in the production area.
In fact, at two months’ ripeness ‘Montasio’ is a medium-firm cheese with a delicate flavour reminiscent of the milk from which it is produced. As ripening is extended and substances concentrate, ‘Montasio’ acquires more marked and slightly spicy flavours and the cheese becomes firmer and crumblier.
With the improvement in rearing methods, crop rationalisation and the introduction of ever more hygienic milking methods, it became necessary to enrich the milk with cheese micro-organisms useful for the production of ‘Montasio’. Thus lactic fermenting agents (high in cocci and low in bacilli), from the milk in the production area, started to be used, a practice which subsequently became widespread.

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Source: https://www.legislation.gov.uk/eur/2013/1127/annex/II/division/CONSOLIDATED/division/5/division/5.3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1127/annex-II/division-CONSOLIDATED/division-5/division-5.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.