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Monte Veronese

This is a typical table cheese from the mountainous areas located in the northern part of Verona province.

It is a semi-hard, semi-cooked cheese, slightly straw yellow in colour with widespread tiny holes and a thin and elastic rind.

Monte Veronese is produced in two varieties that vary by the length of their maturation period and by the type of milk used. A fresher cheese is based on whole cow’s milk (raw or pasteurized) and is aged a minimum of 25 days, but preferably 30 or 40 days (period in which the best organoleptic properties are obtained). An aged product made with partially skimmed cow’s milk that is matured more than 2 months.

The fresh variety has a sweet, delicate and pleasant taste, while the aged version has a more intense, fragrant taste that becomes sharper as it ages.

Nutritional Information (for 100 gr.)

 Energy: 1589 kJ – 383 kcal
 Protein: 25 g
 Carbohydrates: none
 Fats: 31 g of which saturatesur: 21g
 Salt: 1,5 g

Production techniques

Monte Veronese Fresco is made with whole cow’s milk (raw or pasteurized) from one or two consecutive milkings, enriched with a natural low-acidity starter bacteria. It achieves maturation in approximately 30 days.
The aged variety of Monte Veronese is made using partially skimmed cow’s milk and the cheese is matured for more than two months.


 Fresco: from 25 days to 2 months
 Stagionato: from 2 to 4 months


Monte Veronese is a mountain cheese that comes from the foothills of the Alps surrounding the city of Verona. It’s a territory of theLessinia mountain region with lush pastures that extends through many areas of the northern part of Verona province.