Among the food and wine excellences of Verona and in particular of our mountain, LESSINIA deserves to mention the production of cheese and in particular the king of Veronese cheeses: MONTE VERONESE.
Monte Veronese D’Allevo PDO
Semi-cooked cheese, produced exclusively with raw cow’s milk. It is dry salted or in brine with a seasoning that varies from a minimum of three months to a maximum of two years. It has a cylindrical shape with a slightly convex side and almost flat faces. The rind is thin and elastic. The paste has a color that varies from white to straw yellow in relation to the production season. It generally has medium holes.
Monte Veronese di Malga is a Slow Presidium
Everything starts from the raw material: the “good” milk. In particular, alpine milk undoubtedly guarantees a very high quality and richness of nutritional substances beneficial for health.
But the raw material is not enough. Then you have to work it to the fullest, combining the passion and love for your work, with the technique and skills of the dairyman. It is a bit like in wine. Just the name of the product is not enough. The producer also counts and this also applies to the cheese!
As in wine, this question must always be asked:
“Valpolicella yes, but from which producer? Monte Veronesi yes, but from which dairy? ”
Here are just some of the dairies that we recommend:
Dairy La Casara: Go to web site!
Da Valentina Dairy: Go to web-site!
