The Montébore piemontese from the Società Cooperativa Agricola Vallenostra is a true delicacy! It is a truly unique cheese that has managed to survive through the 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, which is the watershed between the valleys of Grue and Borbera, where it has been produced for centuries. It is made using a mixture of raw cow's milk (70%) and sheep's milk (30%), an element that gives it a unique and inimitable flavor. Its curious shape, resembling a classic multi-tiered wedding cake, is thought to have been created inspired by the ancient ruined tower located in the castle of Montébore, and is generally created by stacking three robioles of decreasing diameter. The Montebore: its history. A cheese with a centuries-old history, it is believed that its origins date back to the Early Middle Ages, precisely the 9th century, and that they are linked to the cheese-making art masterfully mastered by the monks of the Benedictine abbey of Santa Maria di Vendersi located on Mount Giarolo. However, the production of Montébore piemontese suddenly ceased in the post-war period, a time that saw 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, more precisely in 1999, Maurizio Fava, head of the local Presidio Slow Food, managed to trace Carolina Bracco, the last custodian of the recipe and traditional cheese-making technique, and finally restore Montébore to its former glory, revitalizing its production. The Società Cooperativa Agricola Vallenostra was the first producing company in Italy, according to the regulations, to market the Presidio Slow Food Montébore.
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The Montébore piemontese from the Società Cooperativa Agricola Vallenostra is a true delicacy! It is a truly unique cheese that has managed to survive through the 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, which is the watershed between the valleys of Grue and Borbera, where it has been produced for centuries. It is made using a mixture of raw cow's milk (70%) and sheep's milk (30%), an element that gives it a unique and inimitable flavor. Its curious shape, resembling a classic multi-tiered wedding cake, is thought to have been created inspired by the ancient ruined tower located in the castle of Montébore, and is generally created by stacking three robioles of decreasing diameter. The Montebore: its history. A cheese with a centuries-old history, it is believed that its origins date back to the Early Middle Ages, precisely the 9th century, and that they are linked to the cheese-making art masterfully mastered by the monks of the Benedictine abbey of Santa Maria di Vendersi located on Mount Giarolo. However, the production of Montébore piemontese suddenly ceased in the post-war period, a time that saw 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, more precisely in 1999, Maurizio Fava, head of the local Presidio Slow Food, managed to trace Carolina Bracco, the last custodian of the recipe and traditional cheese-making technique, and finally restore Montébore to its former glory, revitalizing its production. The Società Cooperativa Agricola Vallenostra was the first producing company in Italy, according to the regulations, to market the Presidio Slow Food Montébore.
