Founded in the 1980s to promote a typical product from the Veronese mountain pastures, the Consortium for the Protection of Monte Veronese DOP Cheese now unites eight artisan producers . All adhere to strict specifications, which mandate the exclusive use of milk from Lessinia , an area between State Road 11, Monte Baldo, and the borders with Trento and Vicenza . President Giovanni Roncolato leads the supply chain with the goal of promoting a cheese that represents the history, culture, and authenticity of the area.
Mr. President, how did the consortium come about and what is its function today?
The consortium was founded in the 1980s by Giacomo Lavarini, who brought together the producers of Lessinia. Back then, there were many more of us; today, there are only eight of us left, all artisans. We produce according to precise rules, monitored by a third-party body, CSQA , and we use only local milk. The DOP designation defines the area of origin and guarantees the quality of the product, which is one of Italy's 55 protected designations of origin.
What are the main types of Monte Veronese?
The cheese is divided into two "recipes": whole milk and allevo. The first is a fresh cheese, sold after 30-40 days, with a sweet, smooth aroma of butter, cream, and yogurt. The allevo, on the other hand, is made with semi-skimmed milk and can be aged from four to 18 months or more. The mezzano, aged around six months, is flavorful and aromatic; the vecchio and stravecchio are rarer, but have a great flavor complexity. Then there is the Monte Veronese di Malga, produced only in the summer, with its typical yellow color provided by the beta-carotene in the grass.
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Source: veronaeconomia.it