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Monte Veronese d’Allevo DOP


The ripened version (or ‘di allevo’) of Monte Veronese is the most traditional and is divided into two sub-categories, medium mature and extra mature Monte Veronese.  The limited mountain area of production and the use of raw milk makes this a particularly high quality cheese.

Caratteristiche organolettiche
Aspetto: hard, yellow paste with tiny and medium holes
Sapore: intense, piquant and dry
Abbinamenti: full bodied, aged, red wines. Chestnut honey, hot fruit chutney. Rye bread
Caratteristiche tecniche
Latte: skimmed, raw, cow’s milk
Lavorazione: artisan and alpine pasture
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: at least three months (medium), at least two years (extra mature)
Produzione: throughout the year, summer alpine pasture
Grassi: 30 % F-Dm
Peso: 7-8 kg
Dimensioni: 25-30 cm diameter, h. 6-10 cm
Produttori: Dairies belonging to the Monte Veronese production and protection Consortium