Montebore Piedmontese Slow Food Presidium 200g

Montebore Piedmontese Slow Food Presidium 200g

The Piedmont Montébore from the Vallenostra Agricultural Cooperative is a true delicacy! It is a truly unique cheese that has managed to survive the passage of centuries and to overcome difficult moments when it was at risk of extinction.

This cheese takes its name from the homonymous village, a fraction of the municipality of Dernice, in the Val Curone in the province of Alessandria, the watershed between the valleys of Grue and Borbera, where it has been produced for centuries. It is made using a blend of raw cow's milk (75%) and sheep's milk (25%), an element that gives it a unique and unmatched flavor.

Its curious shape, resembling a classic wedding cake with multiple tiers, is thought to have been inspired by the ancient ruined tower located in the Montébore castle and is generally created by stacking three robiole of decreasing diameter.
 

The Montebore: its history

A cheese with a centuries-old history, it is believed that its origins date back to the Low Middle Ages, more precisely to the 9th century, and that they can be linked to the dairy art mastered by the monks of the Benedictine abbey of Santa Maria di Vendersi located on Mount Giarolo.

However, the production of Piedmont Montébore suddenly ceased in the post-World War II period, which saw a massive emigration from the valleys to the cities, a phenomenon that risked causing the loss of those peasant traditions that had long been a symbol of the identity of an entire territory.

Only in more recent times, specifically in 1999, Maurizio Fava, the head of the local Slow Food Presidio, managed to locate Carolina Bracco, the last keeper of the traditional recipe and dairy technique, and to restore the Montébore to the glory of old, breathing new life into its production.

The Vallenostra Agricultural Cooperative was the first producer in Italy, according to the regulations, to commercialize the Slow Food Montébore Presidio.

Montebore Piedmontese Slow Food Presidium 200g: 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 Slow Food Presidium 200g

Ingredients: Italian raw cow and sheep milk, salt, rennet, lactic cultures.
It may also contain small percentages of raw goat milk.

Nutritional values

Average 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
Protein 22.7g
Salt 1.12g
Ash 2.28g