Ingredients: MILK, salt, rennet, LYSOZYME E1105 (derived from eggs). Non-edible rind. It is characterized by a cooked, semi-hard paste, which is compact, straw yellow in color with regular and homogeneous holes, and has a granular and crumbly consistency. The rind is smooth, elastic and compact, light brown in color. The Montasio Mezzano is aged for a period ranging from 4 to 10 months and has a more pronounced and full flavor.
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Ingredients: MILK, salt, rennet, LYSOZYME E1105 (derived from eggs). Non-edible rind. It is characterized by a cooked, semi-hard paste, which is compact, straw yellow in color with regular and homogeneous holes, and has a granular and crumbly consistency. The rind is smooth, elastic and compact, light brown in color. The Montasio Mezzano is aged for a period ranging from 4 to 10 months and has a more pronounced and full flavor.
