Monte Veronese comes from an area whose cheese-making tradition goes back to mediaeval times. The name Monte Veronese, however, dates back only to the early years of this century when the cheese was sold at the markets of Brescia and Bergamo. 
       Monte Veronese is a cylindrical, semi-cooked, semi-hard cheese made from either whole or skimmed cow's milk. The rind is thin and elastic, while the paste is a yellowish white. The taste is fragrant with a slight hint of sharpness which is accentuated by ripening. 
       Monte Veronese may be used as a table or grating cheese. The production zone includes almost all the lands within the province of Verona.

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