Monte Veronese

Monte Veronese is a PDO-protected cow's milk semi-cooked cheese produced in communes of the province of Verona. It is made in two distinct types: a whole-milk version and a semi-skimmed milk version known as "d'allevo", the latter described as medium mature and rectangular in shape. The designation is rooted in the Monte Baldo area and its particular climatic conditions.

About this designation

Monte Veronese is registered as a PDO under file number PDO-IT-0013, with EU protection granted on 2 July 1996 (eAmbrosia identifier EUGI00000012995). The protected name as registered is Monte Veronese. The designation covers a cow's milk semi-cooked cheese produced within a continuous area formed by communes of the province of Verona. Two types are recognised: a whole-milk cheese and a semi-skimmed milk cheese designated "d'allevo", described as medium mature and rectangular in shape. The production method requires that curds, obtained from whole or semi-skimmed milk cooked with rennet, are cut and then scalded by being left in the heating vat; the product is subsequently salted and left to mature. The specification links the character of the cheese to the particular climatic conditions of the foothills of Monte Baldo, overlooking Lake Garda, which are held to affect the quality of the fodder and to assist maturation. The cheese is described as historically present in the Verona region and as a traditional product distributed locally. The applicant group was the Camera di Commercio, Industria, Artigianato ed Agricoltura di Verona. The control body named in the specification is the Ministero dell'agricoltura e delle foreste — Ispettorato Centrale Repressione Frodi, Rome. Marketed product must carry a special label showing the name of origin.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-IT-0013; eAmbrosia identifier EUGI00000012995.
• Two legally distinct types exist: a whole-milk cheese and a semi-skimmed milk cheese designated "d'allevo", described as medium mature and rectangular.
• The production area is defined as communes of the province of Verona forming a continuous area, historically centred on Monte Baldo.
• The specification requires curds to be scalded in the heating vat after cutting, then salted and left to mature.

Tasting notes

Veneto cow's milk semi-hard cheese from Lessinia mountains, two styles. Latte intero (fresh): pale ivory soft elastic, mild milky-sweet flavor. Allevo (aged 2-12+ mo): straw-yellow firm paste, savory-piquant alpine flavor with grass and herb notes.

HoReCa use

The whole-milk type is used melted into Veneto polenta and risotto; the d'allevo type is used grated over pasta and bigoli con anatra, and served on cheese boards with mostarda di Cremona.

Packaging

• wheel-full-7-10kg
• wheel-half-3-5kg
• wedge-vacuum-500g
• wedge-vacuum-250g