Venetian cheeses

Limited and artisanal production: malghe, alpine pastures and aging

Veneto boasts a long tradition of artisanal dairy production linked to the work of malghe. During the summer, the high-altitude pastures provide rich and fragrant milk, the basis for unique cheeses. The Monte Veronese DOP of malga, made from cow's milk and aged according to ancient methods, is emblematic of this culture.

Another excellence is the Piave DOP, exclusive to the province of Belluno: a cheese that gains intensity with aging, always maintaining a compact and aromatic structure. In the areas of the Grappa Massif, the Morlacco survives, a soft and low-fat cheese that tells the story of peasant and pastoral origins.

But Veneto is also land of innovation. In the '70s, with the technique of aging in wine, the famous drunken cheeses were born, which have become an international icon: semi-hard cheeses immersed in the musts and red or white wines of the region, which impart intense aromas and surprising complexity.

Do you want to discover these rarities? Visit the section dedicated to alpine cheeses of Veneto and let yourself be conquered by the authentic flavors of malghe.
 

Distinctive characteristics of cheeses from Veneto

Varieties of milk and types

The strength of Venetian cheeses is their diversity. They range from mountain cow's milk cheeses to goat cheeses from the foothill areas of Treviso, known for their freshness and digestibility, to blue cheeses and aged varieties bearing the signature of internationally recognized cheese makers. Discover them in the section dedicated to goat cheeses of Veneto.
 

Territorial identity

The Monte Veronese DOP offers two souls: the “whole milk” version, sweet and creamy, and the “d’Allevo” version, drier and more flavorful. The Piave DOP instead tells the tale of woods and Dolomitic rocks with a flavor that evolves from the sweetness of the fresh to the power of the Old. The Asiago DOP, also produced in the Veneto area of the Plateau, represents another cornerstone of tradition.
 

Creativity and aging

Among the more modern excellences we find great Venetian blues and aged cheeses. Symbols like the Blu 61, aged in Raboso passito with red currants, or the Basajo, a blue sheep cheese immersed in passito, demonstrate how Veneto knows how to combine tradition and creativity. Check out the category aged cheeses of Veneto and be surprised.
 

Versatility and pairings with wines, cured meats, and jams

A strong point of Venetian cheeses is their versatility at the table. Whether fresh, aged, or matured, they always find the right gastronomic travel companion.

• Wines – Fresh and goat cheeses pair well with whites like Soave and Prosecco; aged cheeses, on the other hand, want the structure of Veronese reds like Valpolicella and Amarone. Explore the red wines of Veneto.

• Cured meats – Sopressa and Prosciutto Veneto Berico-Euganeo DOP are perfect on a cutting board alongside alpine and aged cheeses. Discover them in the section Venetian cured meats.

• Jams and honeys – To enhance sweet and aromatic notes, try a fruit mustard or artisanal honey. Check out the selection of jams and honeys of Veneto.

And for a traditional dish? Try the risotto with Riso Vialone Nano Veronese IGP creamed with Monte Veronese: a perfect marriage of two symbol products of the region.
 

DOPs and specialties not to be missed in Veneto

• Asiago DOP – Symbol of the Plateau, versatile in the kitchen.

• Monte Veronese DOP – In sweet or d’Allevo version, always unique.

• Piave DOP – Pride of the province of Belluno.

• Casatella Trevigiana DOP – Creamy freshness of the Marca Trevigiana.

• Morlacco del Grappa – Soft and authentic, linked to the malghe.

• Drunken cheeses – Aged in wine, the signature of Venetian creativity. Discover them in the dedicated category of drunken cheeses from Veneto.

• Venetian aged cheeses – Intensity and character, from Piave Vecchio to Monte Veronese Stravecchio. Learn more in the section aged cheeses of Veneto.
   

Dive deeper and navigate among subcategories and producers

1) Venetian subcategories to explore

• Alpine cheeses of Veneto – For those who love the flavor of high altitudes.

• Goat cheeses of Veneto – Fresh, elegant, perfect with honey and bubbles.

• Aged cheeses of Veneto – Ideal for those seeking intensity and persistence.

• Aged cheeses of Veneto – From the tradition of drunken ones to the most innovative creations.

2) Symbolic producers of Veneto

• La Casearia Carpenedo – Pioneers of aging and inventors of Blu 61.

• Latteria Perenzin – Specialists in goat and aged cheeses, Treviso excellence.

• Corrado Benedetti – Tradition of Lessinia and cave aging.
   

History of Venetian cheeses

The history of cheese in Veneto has its roots in the alpine malghe and transhumance. Already in the Middle Ages, Monte Veronese was appreciated and even used as a form of payment. The Asiago, produced also on the Veneto side of the Plateau, quickly spread throughout Northern Italy thanks to its versatility. With the 20th century and the birth of cooperatives, Veneto consolidated important productions such as Piave DOP and Casatella Trevigiana DOP. In the '70s, local creativity revolutionized cheese-making with the birth of the “drunken” cheeses, now ambassadors of the indissoluble bond between wine and cheese around the world.

Curiosities and tips

• A perfect Venetian cutting board: Piave Vecchio, Monte Veronese di malga, Blu 61 and Casatella Trevigiana.

• Classic pairing: risotto with Riso Vialone Nano Veronese IGP creamed with Monte Veronese.

• Comparison: Compared to neighboring Trentino, Venetians have developed more aged wines and fresh cheeses like Casatella.

Why Veneto is essential in the landscape of Italian cheeses

1. Richness of DOP – Asiago, Piave, Monte Veronese, Casatella Trevigiana.

2. Innovation – Home of wine aging, from “drunken” to great blues.

3. Versatility – Cheeses perfect for cutting boards, traditional cuisine, and fine dining.

Insights from our blog

For those who want to know more about the Venetian dairy world, here are five articles from the Spaghetti & Mandolino blog that tell stories, curiosities, and awards related to the great cheeses of the region.

Monte Veronese DOP, the symbol cheese of Veneto

A journey to discover Monte Veronese DOP, from its medieval origins to its current role as an ambassador of Lessinia. A cheese that tells the history, landscapes, and identity of the Veronese territory.

Monte Veronese: at-risk pastures and an award-winning excellence

A focus dedicated to the modern challenges faced by Lessinia producers: pastures to protect, climate change, and international recognitions that confirm the uniqueness of Monte Veronese.

Five award-winning Venetian cheeses: from Monte Veronese to Blu 61

An article that celebrates the most awarded Venetian cheeses in the world: from traditional Monte Veronese to the revolutionary Blu 61, to Basajo, a symbol of how Veneto knows how to innovate while respecting tradition.

The best typical regional Venetian cheeses

An overview of the cheeses that best represent the region: a journey through alpine malghe, rich plains, and dairies that safeguard the recipes of an unparalleled gastronomic heritage.

Piave DOP cheese: pride of Belluno

An in-depth look at Piave DOP, excellence of the province of Belluno: origins, characteristics, curiosities, and the best pairings to enjoy it at its best.