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While fresco cheese has a soft consistency when cut, the semistagionato and stagionato types are progressively firmer. This document is an excerpt from the EUR-Lex website. Lying between the Gulf of Lamezia and the Gioia Tauro plain, the production area is bordered to the north by the Angitola plain, to the south by the Rosarno plain, and to the west by the Catanzaro Apennine ridge. Specific steps in production that must take place in the identified geographical area. Member State or third country Italy 3. Body: Compact, sometimes irregularly dotted with small eyes. It has a rich and pleasantly nutty taste which becomes more and more intense the longer the cheese is aged, with a pronounced sharpness and full-bodied flavour in the stagionato type.

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