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Only the richest milk from the surrounding pristine mountain pastures is used to make Perezin Montasio. Montasio is aged anywhere between 2 and 15 months. This particular hard version, Montasio Stravecchio (extra old), from Latteria Perenzin, is aged for both five and 15 months. While the five month-aged cheese still retains a bit of softness and a bright, milky flavor, the aged Montasio is especially intriguing -- its intensity is balanced out by mellow flavors. The extra aging gives Montasio a particularly aromatic flavor reminiscent of dried fruits, berries, grasses, and nuts with a tangy, almost citrusy mid-palate.