This Monte Veronese DOP is called so not only because it comes from the Scaliger mountains, but because it comes from two "monte", that is, milkings, those of the evening and those of the following morning. It is made from raw cow's milk and has a maturation that ranges from 25 to 60 days. The rind is elastic and the paste is slightly straw-yellow in color with scattered small holes. The flavor is delicate and pleasant. It smells of fresh milk and in the summer it is particularly floral. Category: cow's cheeses.
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This Monte Veronese DOP is called so not only because it comes from the Scaliger mountains, but because it comes from two "monte", that is, milkings, those of the evening and those of the following morning. It is made from raw cow's milk and has a maturation that ranges from 25 to 60 days. The rind is elastic and the paste is slightly straw-yellow in color with scattered small holes. The flavor is delicate and pleasant. It smells of fresh milk and in the summer it is particularly floral. Category: cow's cheeses.
