Monte Veronese DOP

Monte Veronese DOP

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 and texture

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

Dimensions

30-36 cm diameter, h. 6-10 cm

Producers

dairies belonging to the Monte Veronese production and protection Consortium

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

The search for cheese takes us near Arona, in the hills of Vergante. At an altitude of about 400 metres, in the tranquillity of the hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional and well-cared-for toma cheese in an open barn of Alpine brown cows. In the summer months (June, July, August and sometimes September) an alpine version is produced, with the animals moving freely to the slopes of Mottarone, where they can graze freely. Throughout the year, production continues in the dairy, always respecting the natural cycles of the cows. The characteristics of this cheese are determined by the particularity and specificity of the multi-grazed meadows where the Alpine Brown cow chooses the grass to graze every day.