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FORMAGGIO.IT Il Portale del Formaggio |
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Monte Veronese | |
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Inspection Body |
| Camera di Commercio, Industria, Artigianato ed Agricoltura di Verona Corso Porta Nuova, 96 37100 Verona |
CSQA Certificazioni Srl Via San Gaetano n. 74 |
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Cows' milk cheese, semi-cookeds of two types: whole milk and semi-skimmed milk cheese, called "d'allevo" (light), medium mature and rectangular in shape. Geographical area: communes of the province of Verona forming a continuous area. The cheese has always historically been obtained in the area of Monte Baldo in the province of Verona, retaining its original characteristics due to the particularly restricted area. The curds, obtained from whole and semi-skimmed milk cooked with rennet, are cut and then scalded by being left in the heating vat. The product is then salted and left to mature. As for the natural factors, the particular climatic conditions particular to the foothills concerned (Monte Baldo overlooking Lake Garda) should be borne in mind as they affect the quality of the fodder and help the cheese to mature. As for the human factors, the cheese is historically found in the Verona region, being a traditional product distributed locally. |
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Italian Cheeses PDO |  |