Montegranero is produced from raw, whole cow’s milk, with a semi-cooked and pressed paste, of medium-long maturation. It has a regular cylindrical shape, with flat sides joined at the heel by a sharp edge. The weight ranges from 6 to 10 kg. The rind is hard, smooth and an intense straw or brownish colour. The paste is compact, of an intense straw colour, completely closed or with a few, well-distributed, medium-sized holes. The characteristic flavour is rather strong and has a bitter aftertaste similar to roasted hazelnuts.
The maturation is medium-long, at least 4 months, necessary to express the typical organoleptic characteristics.
