Ingredients: MILK, salt, rennet, LYSOZYME E1105 (derived from eggs). Inedible crust.

It is characterized by a cooked, semi-firm, compact paste, straw-yellow in color with regular, even holes and a grainy, crumbly texture. The rind is smooth, elastic, and firm, light brown in color.

Montasio Mezzano is aged for a period ranging from 4 to 10 months and has a more decisive and full-bodied flavour.