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.


Monte Veronese has a truly ancient tradition in cheese making.
Historical references indicate that production began in 1200 with the arrival of the Cimbrians, a German population of that came down in search of fertile plains for their livestock; they found the perfect place in the Lessinia mountains, which at that time was a large uninhabited area that local shepherds used for the grazing of their herds of goats and sheep. Thanks to a bishop’s concession, this population was given permission to use all the resources that this land could offered until 1689.
There is also a second theory on the creation of this mountain cheese, which dates back to a more recent period. Documents reported by Varanini in the book “gli alti pascoli dei ...

The territory

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