Piedmontese Montebore Slow Food Presidium 200g

Description

The Piedmontese Montébore from Società Cooperativa Agricola Vallenostra is a true delicacy! It is a truly unique cheese that has managed to survive the passing of centuries and overcome difficult periods during which it risked becoming extinct forever. This cheese takes its name from the village of the same name, a hamlet of the municipality of Dernice, in Val Curone in the province of Alessandria, the watershed between the Grue and Borbera valleys, where it has been produced for centuries. It is made using a blend of raw cow's milk (70%) and sheep's milk (30%), which gives it a unique and inimitable flavor. Its curious shape, resembling a classic multi-tiered wedding cake, is thought to have been inspired by the ancient ruined tower located in the castle of Montébore, and is generally created by stacking three robiolas of decreasing diameter. Montebore: its history A cheese with a centuries-old history, its origins are thought to date back as far as the Early Middle Ages, more precisely to the 9th century, and to be linked to the cheesemaking art mastered with great skill by the monks of the Benedictine abbey of Santa Maria di Vendersi, located on Mount Giarolo. Production of Piedmontese Montébore, however, suddenly ceased after World War II, a period that saw mass emigration from the valleys to the cities, a phenomenon that risked causing the loss of all those peasant traditions that had long been symbols of the identity of an entire area. Only in more recent times, and more precisely in 1999, did Maurizio Fava, head of the local Slow Food Presidium, manage to track down Carolina Bracco, the last custodian of the traditional recipe and cheesemaking technique, and finally restore Montébore to its former glory, breathing new life into its production. Società Cooperativa Agricola Vallenostra was the first producing company in Italy, according to the regulations, to market the Slow Food Presidium Montébore.