Perenzin Latteria Bagnolo di San Pietro di Feletto Treviso
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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 consistency becomes grainy and crumbly, and the rind drier and darker. Our cheese production facility is identified TV649 by the DOP association.

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