The characteristics of Montasio will vary with age. The flavour is initially mild and delicate, when fresh, becoming gradually stronger and more aromatic over time. Appearance typified by a compact white paste with evenly distributed eyes, and a smooth supple rind; after some months, the texture becomes grainy and crumbly, and the rind drier and darker. Young or old, a cheese always at its best: good to eat when fresh, ripened for just two months; good when mature, between five and ten months; and equally good when aged beyond ten months. Perfectly proportioned wheels, neither too big nor too small, ideal both for the family table and for restaurant platters. Perfect for all ages and constitutions too, and being easily digestible, especially suitable for children and the elderly. Our cheese production facility is identified TV649 by the DOP association.

Milk production area Alpine foothills of Treviso and Belluno

Ingredients milk, rennet, salt

Available all year round