Montebore Piedmontese Presidio Slow Food full form

Montebore Piedmontese Presidio Slow Food full form

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.
 

The Montebore: Its History

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.

Montebore Piedmontese Presidio Slow Food full form: How is it produced

Prodotto con latte crudo vaccino e ovino, subisce una coagulazione presamica a 35-37 gradi. Viene poi salato con sale marino di Cervia e in questa fase le formine, di diametro decrescente, vengono sovrapposte fino a formare la classica torta nuziale. Generalmente la "torta" ha 3 piani ma alcune volte viene prodotto anche con 5.
Stagiona da 20 a 150 giorni assumendo consistenza sempre più corposa man mano che trascorrono i giorni.

Società Cooperativa Agricola Vallenostra, Piedmont

Ingredients Montebore Piedmontese Presidio Slow Food full form

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

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