The intense flavour of Monte Veronese DOP
This fabulous cheese is produced in the northernmost part of the Verona province since medieval times, when the Lessinia valley was occupied by the Germanic tribe of Cimbrians. Other say that its production was introduced in this area by immigrants from Lombardy.
The hilly region of Lessinia is part of the Prealps chain and is a tourist destination all year round for its great natural places – in particular the Regional Park of Lessinia – where visitors can do excursions, birdwatching and have fun at the Malga San Giorgio ski resort.
A gastronomic tour is recommended to gourmet travellers to find out the typical product which gained the DOP recognition in 1996: the Monte Veronese cheese. Furthermore, the Consorzio di Tutela del Monte Veronese was founded to preserve its territory of origin, its method of production and, indeed, its authentic flavour.
A great way to taste it is to visit the town of Zeno di Montagna – province of Verona – during the food festival dedicated to San Zeno chestnuts, Bardolino wine and Monte Veronese cheese. You may also enjoy tours in the dairy factories of Peschiera del Garda, Lazise, Bardolino – all close to the marvellous Lake Garda – Bussolengo and San Pietro in Cariano, to name a few.
How Monte Veronese is produced
Monte Veronese DOP (or POD) is made only from cow’s milk. But the factor that makes this cheese so unique is that the milk is exclusively taken from cows bred in the Lessinia valleys. This element, together with the period of ageing – safeguards its organoleptic properties and original aroma of grass. You can recognize Monte Veronese varieties by the label colour and by the denomination clearly marked on them.
Monte Veronese Aging period and varieties
Monte Veronese made from whole milk needs an aging time of 25-40 days and can be recognized by the light green label. Your palate won’t forget its sweet long lasting flavour. Try it with marmalade to enjoy the contrast between bitter and sweet.
Monte Veronese d’allevo – made from skimmed milk – is called “mezzano” if aged for more than 90 days. Its savour slightly spicy makes it perfect to serve grated on many gourmet first courses such as risotto all’Amarone or as filling in ravioli. It’s great also with the radicchio rosso di Verona IGP (PGI). Check the light blue label when you buy it.
If you’re looking for strong flavours, then the Monte Veronese d’allevo vecchio – which period of aging goes between 6 months and 2 years – is the one for you. Labelled with a black tag, you will soon recognize it also by its pleasant flavour of almond. You’d rather enjoy it at the end of the meal matched with great Italian red wines such as Bardolino or Valpolicella.
There is another variety, called Monte Veronese di Malga, that can be served with other food (eggs, pears, walnuts) to emphasize its flavour or with other kind of cheeses. It is the ideal ingredient of recipes based on polenta or salty pies since it gives an intense taste to the dish. It is superb if matched with the strong flavour of truffles.
Emilia Delizia Monte Veronese cheese tour from Verona.
Are you ready for a gourmet travel in the Verona province? Our company organises cheese tours from Verona, Bardolino and the Valpolicella area. With our food experiences you can discover this magnificent products during your holidays in Italy.
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I visited the Food Tours with my wife, we were looking forward to this some time ago and I can state that this tour bring to us very interesting time and experience in spite of the fact that we departed from Milano by morning train at 5,50 am. Our guide was young man and we enjoyed all morning together talking not only about the parmazan, balsamic and parma ham. I really appreciate it. He was very communicate, his driving was safety, very polite. Parmazan farm - amazing, balsamic farm -
My boyfriend and I thoroughly enjoyed the Foodies Tour, which included stops at producers of cheese, balsamic vinegar and cured meat. Paolo was an amazing tour guide – he's extremely knowledgeable, kind and a great communicator. We learned so much! It was really nice to be in a smaller group and most of the producers we visited were small so we were able to get a close up view of the processes. We'd highly recommend Emilia Delizia as this tour was truly authentic and a highlight of our trip!
thank you for the kind review
The tour of the Parmesan Reggiano cheese dairy, Balsamic Vinegar farm, the Parma ham and lunch at the organic vineyard was thoroughly enjoyed by our family of 4. Paolo was a gracious and knowledgeable host for the day and provided us with insights to the production of the cheese and balsamic vinegar which was enhanced due to his chemistry background. We would thoroughly recommend this tour to those interested in the specialities produced in the Modena region.
We had a wonderful tour, best part about visiting the Modena region!
The tour was perfect. I think Paolo would be a splendid ambassador for Italy in the EU. He knows how excellent Italian food and eating together can solve many major problems, and can stop aggressive behavior. Not the hunt for more money, but the well being of family and friends counts. Paolo shows us the products of ages of civilization and he did this like an artist. So after the tour we really love Italia more and we'll come back. We will call you Paolo, Thanks!
Following two tours with your guides this week I would like to express my thanks for some wonderful experiences.
Monday we did the tour of cheese making, balsamic and Salami which was very good and the guide Paolo was very knowledgeable.
The truffle hunt tour today was absolutely amazing, the guide Stefano is pure gold and the tour was built with much thought. Our best experience so far, by far.
Looking forward to more tours and fun next time we are in Italy.
The group (and me) was VERY satisfied. We really enjoyed the Parmegiano Regiano which was interesting and we got to buy some delicate and cheap cheese, the same with the balsamico. The Ferrari driving was off course an experience for life. The Winery lunch felt very genuine and the people there was really welcoming and nice people. The genuine feeling there was however the big plus for us.
Paolo was excellent as our guide. He also felt very genuine. He did not talk just for the sake of talking, but when he had something to say he did it in a respectful and nice way. Everyone in the group really liked him.
I wanted to let you know what a great day we had this past Friday on our tour with Jacamo. (Probably not spelling it right) He was very nice and explained everything to us. It sure gives you a new appreciation when you are slicing cheese. 🙂 Our tour ended with him taking us to the vineyard for a tour and lunch and there, Paolo, the owner could not have been more nicer. It was a perfect ending.
Please let Jacamo know what a great job he did and how much we really appreciated it and his knowledge
The website is well structured and we received a prompt answer to all questions. Gabriele supported us with all information we needed and the organization before the trip was excellent.
We had an air conditioned van, which was very relaxing through the whole tour. The first stop was the parmigiano production, which was very impressive and interesting. We could learn and especially see all the different steps and even taste the various aged parmigiano. The second step was the balsamic vinegar tasting. Finally the meat part was interesting in the museum but we hoped that we also could see more about the production and their work, but the tasting was delicious. In overall we had a very informative and well accommodated half day with our guide
It was great experience! We visited Parmesan cheese production, Balsamic vinegar farm, Ham museum and Farmer's lunch. Our guide gave us a detailed explanation, we were very satisfied. An excellent tour for a reasonable price, highly recommended.