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Monte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona. It is regarded as the great cheese of the Lessini mountains or the Veronese prealps and was awarded Italian Denominazione di Origine status in 1993 and EU PDO (Italian: DOP) status in 1996. Like Asiago, the cheese comes in two versions, one fresh and one matured.
Fresh Monte Veronese DOP
This fresh cheese, made from whole milk, has a brief aging period (between 30 and 60 days) and has a sweet, intense flavor.
Whole cow's milk (45% FCFP), unpasteurized. 8–10 kg (18–22 lb).
Monte Veronese d’Allevo DOP
The hard paste Monte Veronese, made from skimmed milk, is aged longer (more than 60 days) and is slightly piquant.
Cow's milk, skimmed (30% FCFP), unpasteurized. 7–10 kg (15–22 lb).
- Disciplinare di produzione (Italian)
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