Monte Veronese

Monte Veronese

Monte Veronese is an Italian cheese made from cow's milk produced in the northern Italian region of Veneto. It is named after the mountainous region where it is produced, specifically in the Lessini Mountains or the Veronese pre-Alps.

History

The production of Monte Veronese dates back to the 16th century, making it one of the oldest cheeses in Italy. It was originally made by shepherds who grazed their cows in the Lessini Mountains during the summer months.

Production

Monte Veronese is made from partially skimmed cow's milk. The milk is heated and then curdled with the addition of calf rennet. The curd is cut, cooked, and then pressed into molds. The cheese is then aged for a minimum of two months for the fresher variety, and up to two years for the aged variety.

Varieties

There are two main varieties of Monte Veronese: Monte Veronese di Malga and Monte Veronese d'Allevo. The former is made from the milk of a single milking, while the latter is made from a blend of milks from two milkings and is aged for a longer period.

Characteristics

Monte Veronese has a pale yellow color with small holes scattered throughout. The fresher variety has a soft, creamy texture and a mild, milky flavor. The aged variety has a firmer texture and a more robust, nutty flavor.

Pairings

Monte Veronese pairs well with a variety of foods and beverages. It can be served with fresh fruit, honey, and nuts, or used in cooking to add flavor to pasta dishes and risottos. It also pairs well with both white and red wines.

Protected Designation of Origin

In 1996, Monte Veronese was awarded the Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in the designated area using traditional methods can be called Monte Veronese.

See Also

• Italian Cheese
• Veneto
• Protected Designation of Origin

References

• Formaggio.it - Monte Veronese
• Cheese.com - Monte Veronese
• Gambero Rosso - Monte Veronese: The King of the Lessini Mountains