Monte Veronese: the mountain close to the lake

When people think of Garda, they naturally picture the lake. But look a little higher, towards the hills, and another landscape appears: Lessinia, pastures, cheeses and a mountain area much closer than it may seem.

That is why we like Monte Veronese. It is not just a local cheese: it is a bridge between lake and mountain, between the freshness of Garda and the depth of alpine products. It changes with ageing, milk and the work of those who make it.

In the kitchen it can be the main voice or a detail. It can bring sweetness, savouriness, creaminess or character depending on how it is used. We like it most when it does not cover a dish, but holds it together and gives it a clear root.

Telling its story reminds us that our territory is not a single image. There is the lake, of course, but also hills, gardens, woods, mountain dairies and small producers. Often the best part of the cooking begins in that weave.

Photo credit: La Casara Caseificio / Wikimedia Commons, CC BY 2.0 license.