Monte Veronese Dop
The Monte Veronese cheese is produced from cow milk obtained exclusively from the fertile pastures of Lessina, which have maintained intact their natural goodness. Typical to the dairy traditions of this mountainous area in the province of Verona, the origins of this cheese date back to the Middle Ages, but only in the first decades of the 18th century it assumed its actual name Monte Veronese, which derives from the area where it is produced.
Consumption
The Monte Veronese is produced in two types: full cream milk and partially skimmed. The full cream Monte Veronese is used as table cheese. It can also be consumed on its own, or with other different types of cheese, or with nuts, pear and grapes, or also as an ingredient in the polenta or county pies. The partially skimmed Monte Veronese, which has a maturation period of six months, is on the other hand used as grated cheese. This cheese is well accompanied by slightly fruity red wines, such as the Bardolino and the Valpolicella.
Identification
The quality marks of Monte veronese Dop
On the heel of the cheese appears the writing “Monte veronese Dop,” the serial number of the cheese producer, the letter that indicates the month of production, and the consortium’s mark. Glued to the rind is a transparent blue film bearing the protection consortium’s mark, a golden eagle with the product’s name.
I.D. card
- Type
- Cow milk cheese made from semi-hard pasta and produced in two varieties: full cream and partially skimmed
- Description
- The full cream Monte Veronese has a cylindrical form with flat faces which are slightly convex; the height is 7-11 cm and the diameter of 25-35 cm. The weight is between 7 to 10 kg and the crust is very thin and elastic and of a pale yellowish colour; the dough is white or slightly yellowish with minute and diffused openings. The partially skimmed Monte Veronese is also cylindrical in shape and the faces are flat with a diameter of 25-35 cm and are slightly convex ; the height is 6-10cm , the crust is very thin and elastic, pale yellow in colour, the dough is white or pale yellow with dispersed openings, and the weight ir around 6 to 9 kg
- Characteristics
- The full cream Monte Veronese has a pleasant and delicate taste; the partially skimmed has a fragrant taste, typical to mature cheese, which tends to become spicier as maturation is prolonged
- Area of production
- The area of production includes the entire area in the province of Verona
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1107/96 issued on GUCE L148/96, 21st June 1996; national recognition with DPCM 9th April 1993 on GURI n. 196, 21st August 1993
