MONTASIO DOP cheese is made daily, with fresh milk, in little cheese farms in the North East of Italy.
Montasio has 4 different denominations according to how long it has been aged for.
– Montasio Fresco, aged at least for 60 days/2 months.
– Montasio Mezzano, aged at least 120 days, so it can’t be sold with the name MEZZANO before 4 months from the cheese making.
– Montasio Stagionato is the official name for a Montasio aged at least 10 months. It’s also sold as Montasio Vecchio in the cheese farms.
– Montasio Stravecchio, aged for at least 18 months.