Monte Veronese DOP, at-risk pastures, and award-winning excellence.

Today we talk with Giovanni Roncolato, who along with Gildo and Letizia, manages the Veronese dairy La Casara, a careful custodian of that precious art capable of passing down to today products marked by an authentic and genuine typicality.
 

The behind the scenes of the production of Monte Veronese DOP cheese is perhaps the most unknown; to obtain the highest quality from the milk that is then transformed, the procurement of hay, the gold for the stables and cows, is indeed indispensable. In particular, the grass of Lessinia is extraordinarily rich in essences and plant varieties, the same ones that give life to the typicality of this cheese.
 

The relentless advance of vineyards therefore risks massively constricting the grazing areas and, consequently, jeopardizing the production of milk, the essential raw material for the top-level products of La Casara like the Pepper Cheese, the Monte Veronese d'Allevo DOP from the Malga Slow Food Presidi, or the Monte Lupo, the most awarded aged cheese in Italy.
 

Take a look at my interview to learn more.

Stefano Cantiero