The Piedmontese Montébore from the Agricultural Cooperative Society Vallenostra is a true delicacy! It is a truly unique cheese that has managed to survive the passage of centuries and overcome difficult moments when it was at risk of disappearing forever.
This cheese takes its name from the homonymous village, a district of the municipality of Dernice, in the Val Curone in the province of Alessandria, a watershed between the Grue and Borbera valleys, where it has been produced for centuries. It is produced using a blend of raw cow's milk (75%) and sheep's milk (25%), an element that gives it a unique and inimitable flavor.
Its curious shape, which resembles a classic wedding cake with multiple tiers, is thought to have been created by drawing inspiration from the ancient ruined tower located in the castle of Montébore and is generally created by stacking three robiole with decreasing diameters.
A cheese with a centuries-old history, it is believed that its origins date back to the Early Middle Ages, more precisely in the 9th century, and that they are connected to the dairy art mastered with great skill by the monks of the Benedictine abbey of Santa Maria di Vendersi located on Mount Giarolo.
However, the production of Piedmontese Montébore suddenly ceased in the post-World War II period, a time that saw a massive emigration from the valleys to the cities, a phenomenon that risked causing the loss of all those peasant traditions that for time immemorial had become symbols of the identity of an entire territory.
Only in more recent times, specifically in 1999, Maurizio Fava, head of the local Slow Food Presidia, managed to trace Carolina Bracco, the last custodian of the recipe and traditional dairy technique, and finally brought back the Montébore to its former glory, reviving its production.
The Agricultural Cooperative Society Vallenostra was the first producer in Italy, according to the regulations, to market the Slow Food Presidia Montébore.
Ingredients: Raw cow and sheep milk, salt, rennet, lactic cultures.
It may also contain small percentages of raw goat milk.
Origin of the milk: Italy
Nutritional values per 100g
Energy 361 kcal/1511 KJ
Fat 28.97g of which saturates 17.9g
Carbohydrates 0.03g of which sugars 0.03g
Proteins 22.7g
Salt 1.12g
Ash 2.28g
The Montébore cheese from Piedmont (which we present on this page in a whole form of approximately 750 grams) is truly a phenomenal product! With a complex yet delicate flavor, it is excellent to enjoy at the end of a meal, thanks to its milky and buttery taste that distinctly differs from other cheeses with a finish reminiscent of chestnut and mountain herbs. It is truly ideal for enriching delicious salads.
The Montébore cheese from Piedmont, with its robust texture and intense, bold, almost spicy flavor, can not only be enjoyed on a precious cheese platter but can also be grated on fresh meats or on pasta, or used to season stuffed pasta and gnocchi, and finally to creamy risottos.
In short, an extraordinary product, in form and flavor, waiting to be savored to amaze you.
Ingredients: Raw cow's and sheep's milk, salt, rennet, lactic ferments.
It may also contain small percentages of raw goat's milk.
Origin of the milk: Italy
Nutritional values per 100g
Energy 361 kcal/1511 KJ
Fats 28.97g
of which saturates 17.9g
Carbohydrates 0.03g
of which sugars 0.03g
Proteins 22.7g
Salt 1.12g
Ash 2.28g
€ 40,70
per forma intera 600/700g ca.
english
ITALY
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Montebore Piedmontese Presidio Slow Food full form
Piedmont
