Source of milk Cows Texture semi-hard | Pasteurized no | |
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Fat content FDM44% (intero)30% (d'allevo) Dimensions cylindrical, with almost flat faces and slightly convex sidesdiameter: 25-35 cmheight:7-11 cm (intero)6-9 cm (d'allevo) Weight 7-10 kg (intero)6-9 kg (d'allevo) Similar Piave cheese, Montasio, Bra cheese, Raschera, Ragusano cheese | ||
Gnocchi di malga in cialda di formaggio monte veronese con burro e ricotta affumicata stagionata
Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona, more specifically in the Lessini mountains or the Veronese prealps. Like Asiago it comes in two varieties, one fresh and one matured.
Contents
- Gnocchi di malga in cialda di formaggio monte veronese con burro e ricotta affumicata stagionata
- Risotto al radicchio rosso e monte veronese
- Monte Veronese latte intero
- Monte Veronese dallevo
- References
Monte Veronese was awarded Italian Denominazione di Origine status in 1993 and European Protected designation of origin (Italian: DOP) status in 1996.
Risotto al radicchio rosso e monte veronese
Monte Veronese latte intero
The fresh Monte Veronese is made from unpasteurized whole milk (latte intero in Italian) and has a brief aging period, from a minimum of 25 days to two months. The paste is white or slightly yellowish in color, with fine and uniformly distributed eyes, and has a sweet, intense flavor.
Monte Veronese d’allevo
The hard paste Monte Veronese is made from unpasteurized semi-skimmed milk. Aging lasts from more than 60 days for wheels to be consumed as table cheese to six months for grating cheese. The paste is white or slightly yellowish in color but with larger eyes than the whole milk variety. Ripening makes the cheese fragrant and slightly piquant.