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The typical cheese of Verona. Monte Veronese

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.


The main ingredients of the Monte Veronese are:

Fresh cow's milk that is consumed when still smelling of grass and keeping unchanged all its characteristics.



Types of Monte Veronese:

  • Monte Veronese Fresco (fresh), whole milk with minimum seasoning of 25 days
  • Monte Veronese Mezzano or old, Milk said of matured for a minimum of 90 days

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:


  • Risotto with chicory and Monte Veronese DOP
  • Risotto all’Amarone and Monte Veronese
  • Gnocchi of Alpines hut with Monte Veronese and black truffle of Lessinia
  • Grilled Monte Veronese with bacon


Photo: agriform.it




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