Monte Veronese DOP

Geographical area




• • Italy
•   •• Veneto

Type




• • hard (Less than 35% humidity)
• • firm (Over 35% humidity)
• • loose
• • semi-mature (5 weeks)
• • aged (before 15 weeks)
• • reserve, very old (6 months +)
• • P.P.C. - pressed
• • average fat content of

Flavour




• • sweet
• • salty
• • spicy, piquant, acute

Aroma




• • strong, intense

Use in cooking




• • cheese with fresh fruit and nuts
• • supply in meat dishes
• • cheese plate
• • cold snacks, sandwiches, canapes
• • melted cheese in hot dishes, hot snacks and garnish
• • pizza
• • pasta, spaghetti, macaroni
• • polenta
• • risotto

The combination with alcohol




• • red local wine
• • the red vintage wine

Composition of cheese




• • cow's milk
• • rennet of animal origin
• • salt

Certification

PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996

DOP (Denominazione di origine protetta)(It). Year of registration 1993

Vegetarian

  No

Dietary product

  Partial

NUTRITIONAL VALUE

Calories

   80 - 370 kcal per 100 gr.

Protein

   22 - 25 gr. per 100 gr.

Fat in dry matter

   35 - 44 %

The dry residue

   65 %

Humidity

   30 %

Statistics

7,8 -  Individual visits per month (average)
226 -  All individual visits
15 10 2016 -  Date of publication of this article