Montasio cheese has a semi-hard, compact paste of pale straw yellow colour, with evenly distributed eyes of uniform size. A maturing period of at least sixty days is required in order to obtain a cheese of soft and delicate flavour, suitable for slicing; if aged longer, the flavour will become aromatic, and moderately piquant. Our cheese production facility is identified TV649 by the DOP association.

Milk production area S. Michele di Conegliano – Cooperative using biodynamic farming methods

Ingredients organic cow’s milk, rennet, salt

Available all year round

Certified 100% organic – Codex – demeter

Code IT CDX 05 7109 T007490