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Full fat Monte Veronese

Product

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.

Organoleptic characteristics
Aspect: semi-hard, yellow paste with medium sized holes
Taste: sweet and intense
Serving suggestions: Red wines. Acacia honey, green tomato chutney. ‘Biove’ lard bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan, alpine pasture Paste: cooked, pressed
Paste: cooked, pressed
Salting: in brine
Ripening: at least 25 days
Production period: throughout the year, summer alpine pasture
Fats: 44% F-Dm
Weight: 8-10 kg
Size: 30-36 cm diameter, h. 6-10 cm
Producers: dairies belonging to the Monte Veronese production and protection Consortium