Monte Veronese P.D.O.

In the predominantly mountainous production area, the production of cheese has been documented since before the year one thousand, used as a bargaining chip instead of money. The name derives from the Veronese dialect ‘monta’, meaning ‘milking’.

TECHNICAL CARD

DENOMINATION:

Monte Veronese P.D.O.
PRODUCTION AREA:

Veneto: province of Verona
TYPOLOGY:

semi-cooked full-fat cheese with fine, diffuse eye formation (Monte Veronese whole milk); semi-cooked full-fat cheese with scattered eye formation 2-3 mm in size (Monte Veronese d'Allevo)
MILK:

cow, whole (Monte Veronese whole milk);
cow, semi-skimmed (Monte Veronese d'allevo)
CRUST:

thin and elastic, more or less intense straw colour for both types
SEASONING:

minimum period of 25 days (Monte Veronese whole milk);
minimum period of 90 days if used for table and minimum period of 6 months if used for grating (Monte Veronese d'Allevo)
PRODUCTION:

annual, summer (alpine)

Monte Veronese P.D.O.

DENOMINATION:

PRODUCTION AREA:

TYPOLOGY:

MILK:

CRUST:

SEASONING:

PRODUCTION:

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