The Monte Veronese DOP d’Allevo is a cheese produced with cow’s milk that carries a long tradition and a constant commitment to ensuring quality and authenticity.
The Consortium for the protection of Monte Veronese cheese was established in 1983 by a group of producers already active voluntarily in the Veronese region since the 1970s. In 1993, the Protected Designation of Origin (DOP) was officially recognized, solidifying the reputation of this cheese in the European gastronomic landscape.
Production takes place in a predominantly mountainous area, rich in fertile pastures, with a long tradition of livestock farming, alpine grazing, and milk and cheese production. This area corresponds to the mountainous region known as Lessinia, north of the province of Verona. It is a spectacular area, both geologically and scenically, as it was part of a vast volcanic complex that emerged from the ancient Tetide Sea. To the south, in the background, stretches the Po Valley, surrounded by the peaks of the Emiliani Apennines, while to the north rise the massifs of Mount Baldo and Mount Pasubio.
The Consortium’s main mission is to ensure that only cheese that strictly adheres to the production regulations can be marketed as Monte Veronese DOP. The focus is on two recognized types: “Whole Milk” and “d’Allevo.” These variants differ in production techniques, pasture altitude, and aging processes.
Monte Veronese DOP d’Allevo
The Monte Veronese DOP d’Allevo is produced with partially skimmed cow’s milk obtained from one or two consecutive milkings.
During production, the milk is inoculated with lactic ferments from previous productions in the same production area. Using milk collected exclusively from grazing cows between May and October, a particular variant of this cheese is obtained, known as “Malga milk,” with a strong flavor typical of mountain cheeses.
Both the Whole Milk and d’Allevo Monte Veronese cheeses are characterized by a thin crust of more or less intense color. The cheese’s interior, either white or light yellow, has scattered eyes. The taste of Monte Veronese d’Allevo is strong and tends towards sharpness, thanks to aging that can range from three months to two years.
D’Allevo Mezzano and d’Allevo Vecchio
The Monte Veronese DOP d’Allevo is divided into: d’Allevo Mezzano, aged from 3 to 6 months, with a strong and flavorful taste typical of aged cheese, and d’Allevo Vecchio, aged for over a year, with a taste of mature butter and hazelnuts. The texture is harder and more granular and the size of the wheel varies from six to nine kilograms, with a compact yet soft texture.
Monte veronese Consortium for the protection of Monte Veronese DOP cheese plays a fundamental role in promoting and safeguarding this gastronomic excellence. Through initiatives, information, and participation in events, the Consortium ensures that Monte Veronese DOP expresses its unique characteristics, offering consumers the opportunity to taste an authentic dairy product from the Veronese tradition.
