The Piedmontese Montébore from Società Cooperativa Agricola Vallenostra is a real delicacy! It is a truly unique cheese that has managed to survive the passage of centuries and overcome periods of difficulty in which it risked disappearing forever. This cheese takes its name from the village of the same name, a hamlet in the municipality of Dernice, in Val Curone in the province of Alessandria, on 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%), 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 inspired by the ancient ruined tower that stands in the castle of Montébore and is usually created by stacking three robiolas of decreasing diameter. The Montebore: its history. A cheese with a centuries-long history, it is thought that its origins even date back to the Late Middle Ages, more precisely to the 9th century, and that they can 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. However, the production of the Piedmontese Montébore suddenly ceased in the post-war period, a time that saw massive migration from the valleys to the cities, a phenomenon that risked causing the loss of all those peasant traditions that had long been the symbol of the identity of an entire territory. Only in more recent times, and more precisely in 1999, did Maurizio Fava, head of the local Slow Food Presidio, manage to track down Carolina Bracco, the last keeper of the recipe and the traditional cheesemaking technique, and finally bring Montébore back to its former glory, giving new life to its production. Società Cooperativa Agricola Vallenostra was the first producing company in Italy, according to the specifications, to market the Slow Food Presidio Montébore.
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The Piedmontese Montébore from Società Cooperativa Agricola Vallenostra is a real delicacy! It is a truly unique cheese that has managed to survive the passage of centuries and overcome periods of difficulty in which it risked disappearing forever. This cheese takes its name from the village of the same name, a hamlet in the municipality of Dernice, in Val Curone in the province of Alessandria, on 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%), 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 inspired by the ancient ruined tower that stands in the castle of Montébore and is usually created by stacking three robiolas of decreasing diameter. The Montebore: its history. A cheese with a centuries-long history, it is thought that its origins even date back to the Late Middle Ages, more precisely to the 9th century, and that they can 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. However, the production of the Piedmontese Montébore suddenly ceased in the post-war period, a time that saw massive migration from the valleys to the cities, a phenomenon that risked causing the loss of all those peasant traditions that had long been the symbol of the identity of an entire territory. Only in more recent times, and more precisely in 1999, did Maurizio Fava, head of the local Slow Food Presidio, manage to track down Carolina Bracco, the last keeper of the recipe and the traditional cheesemaking technique, and finally bring Montébore back to its former glory, giving new life to its production. Società Cooperativa Agricola Vallenostra was the first producing company in Italy, according to the specifications, to market the Slow Food Presidio Montébore.
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