The product
Montebore
Mixed raw milk cheese which shape reminds a wedding cake
Code:
31263
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk, Goat's milk, Sheep's milk
Weight:
750 g approx
Minimum order:
1 piece
| Description | Cheese made with raw milk from cow, sheep and goat |
|---|---|
| Appearance | The rind is initially smooth and moist and then, with aging, it becomes drier and more wrinkled; the colour ranges from white to straw yellow. The paste it is smooth or slightly glazed, white in colour with various shades |
| Taste | At smell there are light animal sensations and spicy notes. At taste, at the beginning, it is basically milky and buttery, while in the finish you can feel notes of chestnut with herbaceous and sulphurous sensations |
| Maturing | At least 20 days |
| Curiosity | A cheese that had completely disappeared but was recovered in the late 90s thanks to Roberto and Agata. To learn the production techniques they asked to Mrs. Caterina, one of the few people left who still know the secrets for the production of this cheese, secrets handed down by word of mouth from family to family. In 1999, after being presented at Cheese (Slow Food fair) and having met with enormous success, it was called the 'miracle of rescued cheese' |
| Our selection | A gem of the dairy production that couldn't be missing in our assortment! |
| Suggestions | It can be served throughout the meal or also excellent for filling fresh pasta or for whipping risotto; to try in combination with hazelnuts, figs, sweet and sour cherries or pink grapes |
| Ingredients | Raw cow's MILK, raw sheep's MILK, raw goat's MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 750 g approx |
| Packaging | Wrapped with paper suitable for food contact |
| Storage Conditions (packaged products) | Store at a temperature between +4 + 10 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1764 kJ / 421 kcal Fat: 35,9 g of which saturates: 17,4 g Carbohydrate: 0 g of which sugars: 0 g Protein: 24,56 g Salt: 1,08 g Typical value per 100 g |
The producer
Caseificio Terre Del Giarolo - Fabbrica Curone (AL)- Piedmont
Why we chose them
The dairy was born in Val Curone at the foot of Monte Giarolo in Piedmont in 2020 A young diary that counts on the the long experience of
Roberto
and Agata, already known throughout the dairy sector thanks to the production of Montebore under the name of Vallenostra. In 2020 Vallenostra
went through a difficult time, but thanks to the support of the family it was able to find new energy to carry on the production of a unique cheese in
the world. Roberto's cousins, Andrea and Stefano Grattone, together with Emanuela and Matteo, respectively Stefano's wife and son, immediately
believed in the project, and despite the difficulties of such a particular year, the Grattone family found themselves to carry on, together ,
Vallenostra's
dairy experience thanks to a new management approach. Slow Food Presidium since 1999, Montébore has risked disappearing several times: its
production was interrupted after the Second World War, when the valleys became depopulated and peasant traditions risked abandonment, and
was recovered by Roberto and Agata in 1999. Even today, the Terre del Giarolo dairy is the only one to produce this truly special cheese.
From the same producer
