The Montébore from Piedmont of the Società Cooperativa Agricola Vallenostra is a true delicacy! It is a truly unique cheese that has managed to survive the passage of centuries and to overcome moments of difficulty in which it risked extinction. 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, the 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 (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 Montébore castle and is typically created by stacking three robiola cheeses of decreasing diameter. Montebore: its history. A cheese with a multi-century history, it is thought that its origins date back to the Low Middle Ages, more precisely to the 9th century, and that they are related 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 Montébore from Piedmont suddenly ceased in the post-World War II period, a time 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 symbolized the identity of an entire territory. Only in more recent times, more precisely in 1999, Maurizio Fava, responsible for the local Slow Food Presidio, managed to locate Carolina Bracco, the last custodian of the recipe and traditional cheesemaking technique, and finally restored Montébore to the glory of yesteryear, revitalizing its production. The 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 Montébore from Piedmont of the Società Cooperativa Agricola Vallenostra is a true delicacy! It is a truly unique cheese that has managed to survive the passage of centuries and to overcome moments of difficulty in which it risked extinction. 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, the 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 (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 Montébore castle and is typically created by stacking three robiola cheeses of decreasing diameter. Montebore: its history. A cheese with a multi-century history, it is thought that its origins date back to the Low Middle Ages, more precisely to the 9th century, and that they are related 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 Montébore from Piedmont suddenly ceased in the post-World War II period, a time 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 symbolized the identity of an entire territory. Only in more recent times, more precisely in 1999, Maurizio Fava, responsible for the local Slow Food Presidio, managed to locate Carolina Bracco, the last custodian of the recipe and traditional cheesemaking technique, and finally restored Montébore to the glory of yesteryear, revitalizing its production. The Società Cooperativa Agricola Vallenostra was the first producing company in Italy, according to the specifications, to market the Slow Food Presidio Montébore.
