Perenzin Latteria Bagnolo di San Pietro di Feletto Treviso
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Montasio cheesehas 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.

DOP – Denominazione di Origine Protetta – Protected Designation of Origin

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