The Montébore piemontese from the Vallenostra Agricultural Cooperative 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 when 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, the watershed between the valleys of Grue and Borbera, where it has been produced for centuries. It is made using a blend of raw cow's milk (70%) and sheep (30%), an element that gives it a unique and inimitable flavor. Its curious shape, resembling a classic multi-layer wedding cake, is believed to have been inspired by the ancient ruined tower located in the Montébore castle and is generally created by stacking three robiolas of decreasing diameter. The Montebore: its history A cheese with a centuries-old history, it is thought that its origins date back to the Early Middle Ages, more precisely to the 9th century, and that they are linked to the cheesemaking craft 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 Montébore piemontese suddenly ceased in the post-World War II 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 for time immemorial had been a symbol of the identity of an entire territory. Only more recently, specifically in 1999, Maurizio Fava, responsible for the local Slow Food Presidio, managed to trace Carolina Bracco, the last custodian of the recipe and traditional cheesemaking technique, and finally bring Montébore back to the glory of former times, giving new life to its production. The Vallenostra Agricultural Cooperative was the first producing company in Italy, according to the regulations, to market the Slow Food Montébore Presidio.
The Montébore piemontese from the Vallenostra Agricultural Cooperative 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 when 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, the watershed between the valleys of Grue and Borbera, where it has been produced for centuries. It is made using a blend of raw cow's milk (70%) and sheep (30%), an element that gives it a unique and inimitable flavor. Its curious shape, resembling a classic multi-layer wedding cake, is believed to have been inspired by the ancient ruined tower located in the Montébore castle and is generally created by stacking three robiolas of decreasing diameter. The Montebore: its history A cheese with a centuries-old history, it is thought that its origins date back to the Early Middle Ages, more precisely to the 9th century, and that they are linked to the cheesemaking craft 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 Montébore piemontese suddenly ceased in the post-World War II 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 for time immemorial had been a symbol of the identity of an entire territory. Only more recently, specifically in 1999, Maurizio Fava, responsible for the local Slow Food Presidio, managed to trace Carolina Bracco, the last custodian of the recipe and traditional cheesemaking technique, and finally bring Montébore back to the glory of former times, giving new life to its production. The Vallenostra Agricultural Cooperative was the first producing company in Italy, according to the regulations, to market the Slow Food Montébore Presidio.
Shipping costs £40.63, free over £252.30
Price VAT included
