Montébore vintage

€30.20

Montébore is an ancient cheese, among the rarest cheeses in the world, whose origins are lost in the centuries.

Montébore cheese is made by mixing raw milk: 70% cow's milk and the remaining 30% sheep's milk.

The curd, broken with a wooden spoon, is placed in molds, turned and salted. Once removed from the mold, three forms of decreasing diameter are left to mature, one on top of the other, from one week to two months.

The rind is initially smooth and moist and then, with maturation, becomes drier and more wrinkled. The color ranges from white to straw yellow. The paste is smooth or slightly eyed, white in various shades.

Maturation: from 60 to 120 days

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INGREDIENTS: Raw cow's MILK 70%, Raw sheep's MILK 30%, 5% raw goat's milk allowed depending on seasonal availability, natural calf rennet, lactic ferments, salt

Fun fact: It takes its name from a small village in Val Curone located on the watershed between the nearby valleys of the Grue stream and the Borbera river (in the Piedmont area bordering Liguria and Lombardy). Montébore boasts a very ancient history, it is said that at the end of 1489 it was the only cheese present in the wedding menu of Isabella D'Aragona and Gian Galeazzo Sforza.

Use and pairings: Montébore is perfect as an excellent all-meal product. Fresh or aged, it pairs well with chestnut honey and honeydew, orange jam, "cugnà", the typical Piedmontese jam made from grape must. Aged, it seasons stuffed pasta, gnocchi, rice with a lively harmony of savory, spicy without recklessness, elegant, discreet, fragrant.

To be enjoyed in combination with wines such as Timorasso, Barbaresco, Merlot, Sangiovese and light, floral beers.

Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.

The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.

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