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Full fat Monte Veronese


Fresh Monte Veronese is officially called ‘full fat milk’ since, in contrast to the ripened version, it is not made with skimmed milk.  It is a fairly recent introduction that has been created in response to the overwhelming demand for less matured cheeses (as has happened with other cheeses produced nearby, such as Asiago). Nonetheless, the high quality of this mountain cheese is equally present in the ‘young’ version.

Caratteristiche organolettiche
Aspetto: semi-hard, yellow paste with medium sized holes
Sapore: sweet and intense
Abbinamenti: Red wines. Acacia honey, green tomato chutney. ‘Biove’ lard bread
Caratteristiche tecniche
Latte: full fat, raw, cow’s milk
Lavorazione: artisan, alpine pasture Paste: cooked, pressed
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: at least 25 days
Produzione: throughout the year, summer alpine pasture
Grassi: 44% F-Dm
Peso: 8-10 kg
Dimensioni: 30-36 cm diameter, h. 6-10 cm
Produttori: dairies belonging to the Monte Veronese production and protection Consortium