The Piedmont Montébore from the Vallenostra Agricultural Cooperative is a true delicacy! It is a truly unique cheese that has managed to survive the passing of centuries and to overcome moments of difficulty in which it risked extinction forever.
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, a watershed between the Grue and Borbera valleys, where it has been produced for centuries. It is made using a mixture 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 layers, is thought to have been created inspired by the ancient ruin tower that is located in the Montébore castle and is generally created by stacking three robiola cheeses of decreasing diameter.
This cheese has a centuries-old history, and its origins are thought to date back to the Low Middle Ages, more precisely to the IX century, and 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 Piedmont Montébore suddenly ceased in the second post-war 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 had long been a symbol of the identity of an entire territory.
Only in more recent times, specifically in 1999, Maurizio Fava, who is responsible for the local Slow Food Presidium, managed to trace Carolina Bracco, the last custodian of the recipe and traditional cheesemaking technique, and to bring back the Montébore to the glory of the past reviving its production.
The Vallenostra Agricultural Cooperative was the first producer in Italy, according to the regulations, to market the Slow Food Montébore Presidium.
Ingredients: Raw cow and sheep milk from Italy, salt, rennet, lactic ferments.
It may also contain small percentages of raw goat milk.
Valori nutrizionali medi per 100g
Energia 361 kcal/1511 KJ
Grassi 28,97g di cui saturi 17,9g
Carboidrati 0,03g di cui zuccheri 0,03g
Proteine 22,7g
Sali 1,12g
Ceneri 2,28g
The Piedmontese Montébore (which we present on this page in a half form of about 350 grams) is truly a phenomenal product! With a complex yet delicate taste, it is really excellent to enjoy at the end of a meal thanks to its milky and buttery flavor that distinctly sets it apart from other cheeses, with a finish that recalls chestnut and mountain herbs. It is truly ideal for also
€ 19,00
per mezza forma 330/350g ca.
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