Monte Tavoliere is a cow’s milk cheese from the Veneto region in Northern Italy. It is aged for approximately 60 days to create a semi-soft texture with an uneven scattering of eyes. The consistency and texture resemble similar cheeses in the Northern Italian area such as Asiago Pressato, Trugole, or Crucolo. The pate is soft and ivory colored. Its flavor is complex, tangy, and buttery but not overwhelmingly rich. It has a terrific capability to melt and still maintain its structure but can also work well as a table cheese. It works well as a mild table or melting cheese or when used in sandwiches.