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During maturation this cheese develops a dry and slightly crumbly texture with distinctive sweet aromatic flavours reminiscent of dried fruit and nuts.
This mature and natural-rind Montasio was hand made at the Perenzin family dairy using rich milk from the nearby alpine pastures of Treviso and Belluno in northern Italy.
After ripening on wooden shelves in a small store room built next to the dairy for a minimum of 15 months, the cheese develops a dry and slightly crumbly texture with distinctive sweet aromatic flavours reminiscent of dried fruit and nuts.