The product
Monte Veronese d'allevo DOP
Raw, semi-fat, semi-cooked cow's milk cheese, matured
Code:
30871
Country of origin:
Italy - Veneto
Type of Milk:
Raw Cow's milk
Weight:
8 kg approx
Minimum order:
1/8
| Description | Raw whole cow's milk produced in the Alto Veronese area |
|---|---|
| Appearance | The rind is an intense straw-yellow colour, the paste is compact and pale straw-coloured, the eyes are medium small and irregular |
| Taste | Sweet and slightly spicy with notes of cooked butter |
| Maturing | At least 12 months |
| Curiosity | The area of the Veronese mountains is particularly well suited to grazing: the Lessini mountains are south-facing, do not have steep slopes and have grasslands with a long vegetation period that allow a longer grazing period. As early as the 17th century a cheese-making tradition linked to the production of cow's milk cheeses, almost always obtained by cheesemaking milk that had already undergone a skimming intended for the production of butter, which was highly prized and sought after in the past. Milk from several successive milkings (monte) was combined and the resulting cheese was called de pi monte' (of several milkings), hence monte-type cheese'. With the name Monte Veronese, the local production obtained the DOP status in 1996 |
| Suggestions | Meal cheese, excellent with polenta or fresh fruit |
| Ingredients | Raw cow's MILK, rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs and products thereof |
| Weight | 8 kg approx |
| Packaging | The whole shape is loose, the fractions are vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Remove the rind before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1833 kJ / 438 kcal Fat: 36 g of which saturates: 23 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 28 g Salt: 2,2 g Typical value per 100 g |
The producer
La Casara di Roncolato - Roncà (VR) - Veneto
Why we chose them
La Casara di Roncolato was founded in 1920 in the small village of Brenton, on the hills of Roncà, at the foot of the Lessini Mountains, where
Ermenegildo Roncolato was the cheesemaker of the Social Dairy. In 1964, the dairy was taken over by his son Romano and was renamed 'La
Casara'. Today, it is managed by the third generation, with Romano's children: Giovanni, Gildo, and Letizia. The Roncolato family has its roots in
Lessinia, a land dedicated to alpine pastures since 1200: gentle slopes and grassy meadows with a long growing season, which have led to the
development of a rich cheesemaking tradition. In these ancient alpine pastures, La Casara collects milk daily, which is processed in the dairy of
Roncà. Giovanni Roncolato has been a strong advocate for the revival of the Monte Veronese PDO and has supported the Monte Veronese PDO
Presidio from the beginning.
From the same producer
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