The Monte Veronese is a typical cheese of Verona. The production area is located in the northern part of the province, mainly on the plateau of Lessinia Mountains and Monte Baldo. The fact is that the Monte Veronese is still produced according to the ancient methods and traditions.
In 1996 Monte Veronese has been awarded as the designation of origin (PDO). In 1983 was born the Consorzio Monte Veronese DOP which aims to encourage the production and marketing.
In 2014 the Monte Veronese has reached the goal in 100,000 rounds, increasing the production by 25% over the previous year.
Fresh cow's milk that is consumed when still smelling of grass and keeping unchanged all its characteristics.
Types of Monte Veronese:
In 2004 the Monte Veronese of Alpines huts was recognized by the Slow Food association as the territory of excellence that aims to give an opportunity to everyone to discover this niche product, which in 2014 reached the output level of 4000 forms, so that the Alpines huts that produce it can continue to exist in the territory of Lessinia.
Monte Veronese in the kitchen
The Monte Veronese is appreciated either alone, in versions both fresh and aged in combination with some typical products of the Verona’s area, among which:
Photo: agriform.it
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