New
The product
Monte Veronese d'allevo DOP Latte di Malga
PDO alpine cheese aged for at least 12 months, with a very ancient tradition
Code:
30874M23
Country of origin:
Italy - Veneto
Type of Milk:
Raw Cow's milk
Weight:
8 kg approx
Minimum order:
1/8
| Description | Cheese made from raw cow's milk from cows grazing in alpine pastures on the Lessini Mountains from May to September |
|---|---|
| Appearance | The rind is thin and amber-colored, the paste is compact, straw-colored, and has an uneven distribution of holes |
| Taste | Intense and complex, with pronounced herbal and floral notes; the finish highlights animalistic scents and the typical aromas of the mountains |
| Maturing | At least 12 months |
| Curiosity | Cheese of ancient origin, produced since 1200 by a group of German settlers, the Cimbri, in the area of the Lessini Mountains, in the upper Veronese region. The Presidio brings together dairies and alpine farms that produce Monte Veronese d'Allevo with alpine milk, recognizable by the particularly yellow color of the paste and the absence of a black rind |
| Our selection | 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 |
| Suggestions | Like all aged cheeses, the typical accompaniment in Veneto is polenta, preferably made with Biancoperla corn. For a more unconventional pairing, it is suggested to try it with sun-dried tomatoes in oil |
| Ingredients | Raw cow MILK, lactic ferments, rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs and products thereof |
| Weight | 8 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Store at +4 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Rind not edible. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1923 kJ / 460 kcal Fat: 37,4 g of which saturates: 24,9 g Carbohydrate: <0,3 g of which sugars: <0,3 g Protein: 30,77 g Salt: 2,84 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.
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