Monte Veronese is an Italian cheese with a protected designation of origin. The area of origin of the milk, its transformation and the maturing of the cheese is located in the northern part of the province of Verona.

It is a predominantly mountainous area, rich in fertile pastures, which boasts an ancient tradition of cattle breeding, alpine pasture and milk and cheese production. In this territory, which roughly corresponds to Lessinia, Mount Baldo and the pre-alpine hilly belt of Verona, cheese production has been documented since before the year 1000, when it was a valuable commodity replacing currency.

The name refers to the veronese dialect word “monta”, which means “milking.

Monte Veronese is currently produced in two different types: Monte Veronese “whole milk” and Monte Veronese “d’allevo. These two types, both produced exclusively with cow’s milk, are not only distinguished by their taste, but also by two different and specific processing methods. The size of the whole shapes is as follows: diameter from 25 to 35 cm; barefoot from 6 to 11 cm; weight from 6 to 10 kg.

Monte Veronese “whole milk” is produced with whole cow’s milk, coming from one or two consecutive milking. It can be marketed from the twenty-fifth day of production. To better appreciate its fundamental and typical freshness characteristics, it is advisable to eat it within 60 days of production.

Monte Veronese “d’allevo” is produced with partially skimmed cow’s milk, coming from one or two consecutive milking. It can be marketed from the 90th day of production, up to a year or two years and more. There is also Monte Veronese “d’allevo” produced exclusively with “malga milk” harvested from cows in the pasture during the period from May to October. And it’s a Slow Food Presidium.