Semi-cooked cheese, produced exclusively with raw milk. The rind becomes stiff and
thick, the paste has no or scattered holes and is of a more or less intense straw yellow
colour. This type is suitable for creating tasty recipes, for grating vegetables, in flakes
with polenta. The more seasoned can be grated on risotto or pasta.
Hand-cut at the time of order by our gastronome, vacuum-packed and shipped, so your Monte Veronese will be as freshly cut
(The weight can have a variation of +/-10%gr.).
INGREDIENTS Raw Cows’ Milk, Rennet, Native Milk Enzymes, Salt.
Rind not edible.