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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 when 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 unusual 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 robiole of decreasing diameter. Montebore: its history. A cheese with a history spanning many centuries, its origins are thought to date back as far as the Early Middle Ages, more precisely 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 in the period following World War II, which saw massive emigration from the valleys to the cities. This phenomenon risked causing the loss of all those rural traditions that had long been symbols of the identity of an entire area. Only more recently, specifically in 1999, Maurizio Fava, head of the local Slow Food Presidium, managed to track down Carolina Bracco, the last custodian of the traditional recipe and cheesemaking technique, and finally restored Montébore to its former glory, breathing new life into its production. Società Cooperativa Agricola Vallenostra was the first producing company in Italy, in accordance with the regulations, to market the Slow Food Presidium Montébore.
Price including VAT
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 when 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 unusual 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 robiole of decreasing diameter. Montebore: its history. A cheese with a history spanning many centuries, its origins are thought to date back as far as the Early Middle Ages, more precisely 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 in the period following World War II, which saw massive emigration from the valleys to the cities. This phenomenon risked causing the loss of all those rural traditions that had long been symbols of the identity of an entire area. Only more recently, specifically in 1999, Maurizio Fava, head of the local Slow Food Presidium, managed to track down Carolina Bracco, the last custodian of the traditional recipe and cheesemaking technique, and finally restored Montébore to its former glory, breathing new life into its production. Società Cooperativa Agricola Vallenostra was the first producing company in Italy, in accordance with the regulations, to market the Slow Food Presidium Montébore.
