Latte intero
- Maturation
- At least 25 days
Monte Veronese
Monte Veronese is a semicooked cow’s milk cheese with whole-milk and d’allevo forms.
- Milk
- Cow’s milk: whole or partly skimmed
- Protection
- DOP
- Maturation
- Whole-milk: at least 25 days; d’allevo: at least 90 days
Choose the form
D’allevo
- Maturation
- At least 90 days; 6 months for grating
Two milks, two paths through aging
Monte Veronese’s two styles begin with different milk: whole cow’s milk for latte intero and partly skimmed cow’s milk for d’allevo. Calf rennet sets the milk, and the curd is broken into rice-sized grains. Both are semi-cooked cheeses, but d’allevo is cooked at a higher temperature.
After the curd rests in the vat and drains, the cheeses are salted dry or in brine. Latte intero matures for about 30 days, with a minimum of 25. D’allevo ages for at least 90 days for the table, or at least six months for grating.
Where Monte Veronese is made
The milk production and cheesemaking area is in the northern part of Verona province, Veneto.
Veneto
Choosing Monte Veronese
Use the full protected name, Monte Veronese DOP, when choosing this cheese. The whole-milk cheese matures for at least 25 days; d’allevo for at least 90 days.
Questions worth asking
Which milk is used?
It is made with whole or partly skimmed cow’s milk.
Where is the protected area?
The milk production and cheesemaking area is in the northern part of Verona province, Veneto.
How long does it mature?
The whole-milk cheese matures for at least 25 days; d’allevo for at least 90 days.
