Parco dell'Adige

Monte Veronese cheese has been named after the hill and mountain of Verona where it is produced.
Formaggio Monte has two typologies, according to the seasoning process.

• Monte Veronese PDO Whole Milk
  Cheese with semi-cooked texture, exclusively produced with whole cow's milk; the seasoning process can last from 30 to 60 days. It has cylindrical shape and a weight from 7 to 10 kilos; its texture has a slightly pale yellow color, with scattered and small holes. Delicate and pleasant taste.
  
  
• Monte Veronese PDO d'allevo
  Medium fat cheese with semi-cooked texture, exclusively produced with cow's milk.
  The seasoning process lasts from at least 3 months to a maximum of 2 years. It has cylindrical shape and a weight from 6 to 9 kilos. The texture has a white and/or pale yellow color, according to the production season; it usually has medium holes.