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Monte Veronese PDO

Monte Veronese cheese has been named after the hill and mountain of Verona where it is produced.
Formaggio Monte has two typologies, according to the seasoning process.

  • Monte Veronese PDO Whole Milk
    Cheese with semi-cooked texture, exclusively produced with whole cow's milk; the seasoning process can last from 30 to 60 days. It has cylindrical shape and a weight from 7 to 10 kilos; its texture has a slightly pale yellow color, with scattered and small holes. Delicate and pleasant taste.

  • Monte Veronese PDO d'allevo
    Medium fat cheese with semi-cooked texture, exclusively produced with cow's milk.
    The seasoning process lasts from at least 3 months to a maximum of 2 years. It has cylindrical shape and a weight from 6 to 9 kilos. The texture has a white and/or pale yellow color, according to the production season; it usually has medium holes.
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