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Piedmontese Montébore cheese Slow Food Presidium
Montébore is a cheese that takes its name from the village of the same name; Dernice, in the Val Curone in the province of Alessandria, a watershed between the Grue and Borbera valleys, where it has been produced for centuries. Montébore is produced using raw cow's milk (75%) and sheep's milk (25%), which gives it a unique and inimitable flavour.
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Piedmontese Montébore cheese Slow Food Presidium online price
Montébore is a Slow Food Presidium cheese typical of the Tortona area, made from raw cow's and goat's milk. A cheese that can mature for up to a few months, Montébore is shaped like a wedding cake, in fact it was one of the cheeses used during ceremonies. Piedmontese Montébore has a full-bodied texture and a strong, intense, almost piquant flavour. In addition to being enjoyed on a precious cheese board, it can also be grated over fresh meat or pasta, or used to season filled pasta and gnocchi, and finally to cream risottos.
| ingredients | 70% cow's milk, 30% sheep's milk, natural rennet, salt. |
|---|---|
| Size | 300g| 600 g c.a |
| Storage | Store in the refrigerator |
| Location | Prodotto in Italia |
| more informations | Valori medi per 100g: Energia: 1511kJ 361Kcal Grassi: 28,97g di cui grassi saturi 17,9g Carboidrati: 0,03g di cui zuccheri 0,03g Proteine: 22,7g Sale: 1,12g |
| Allergens | milk |
| Milk | cow, goat |
| Aging | medium-aged |
| cheese typology | slow food presidium |
| average expiry date | 30 days |
| Type of milk | cow and goat |
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