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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.

Organoleptic characteristics
Aspect: hard, yellow paste with tiny and medium holes
Taste: intense, piquant and dry
Serving suggestions: full bodied, aged, red wines. Chestnut honey, hot fruit chutney. Rye bread
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: artisan and alpine pasture
Paste: cooked, pressed
Salting: in brine
Ripening: at least three months (medium), at least two years (extra mature)
Production period: throughout the year, summer alpine pasture
Fats: 30 % F-Dm
Weight: 7-8 kg
Size: 25-30 cm diameter, h. 6-10 cm
Producers: Dairies belonging to the Monte Veronese production and protection Consortium