Influence of Ripening Time and Production Area on the Sensory Identity of Italian Montasio PDO Semihard Cheese

Protected designation of origin (PDO) cheeses rely on well‐defined sensory attributes to ensure product identity and regulatory specifications. This study investigated how ripening time (2, 3, 6–7, and 18–20 months) and production areas (mountain and lowland dairies) shape the sensory identity of PDO semihard cheese, while systematically verifying panel performance to ensure accurate descriptive profiling. After selection and training, the panel ( n  = 10) was evaluated for repeatability and concordance using three reference cheeses. Most judges showed acceptable performance, although sourness emerged as the least repeatable attribute ( n  = 16). The validated panel evaluated 60 PDO semihard cheeses. Cheeses ripened for 2 and 3 months were characterized by high elasticity (4.4 ± 0.2) and lactic notes, whereas longer ripening increased hardness (5.5 ± 0.6), friability (4.2 ± 0.5), and aroma intensity, alongside the development of vegetal, animal, and pungent descriptors. Notably, cheeses ripened for 6–7 months showed the greatest sensory variability, indicating that medium ripening is the time in which technological and environmental factors most influence sensory diversity. Principal component analysis, explaining 68.8% of the total variance, highlighted a clear separation between 6–7‐ and 18–20‐month cheeses, whereas 2‐month samples could not be discriminated against 3‐month ones, reflecting their similar early‐ripening traits. Geographical origin had little effect on young cheeses but contributed to differentiation at advanced ripening stages, underscoring the value of sensory profiling as a practical tool to support PDO differentiation and enhance traceability across production zones. Overall, the study provides a structured approach for panel alignment and demonstrates that ripening is the primary driver of sensory variability in semihard cheese, while the influence of production area becomes evident during later maturation.