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Meats & Cheeses

Montebore | Assorted Ages | Price per lb.

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Montebore | Assorted Ages | Price per lb.

from 19.90

Vallenostra Specialty Cheeses

30% Sheep Milk, 70% Cow Milk - Assorted Ages

The Montébore is produced, today as a hundred years, five hundred years, nine hundred years ago, with raw milk , that is, only heated up to a temperature of about 36 ° C to which natural rennet is added. The curd is broken after an hour after being set: thick lumps such as walnuts are obtained and left to rest for about 30 minutes. A second break is then performed, thus obtaining lumps of the size of a hazelnut. The dough is then put to drain in the "ferslin", the typical cylindrical molds, with decreasing diameter.

During the next half hour the cheese is turned four or five times, after which it is salted manually with sea salt of the forms, which are left to rest in a cool and dry place for about 10 hours. Finally, the tiles are superimposed in the characteristic truncated cone shape, the so-called "castellino".

The tiles have become the Montébore, whose characteristic shape perhaps recalls the ruined castle of Montébore , a hamlet of Dernice, perhaps one of the castles of the Val Curone, perhaps the many ruined towers that watch over this territory, object in the past of bitter disputes, wars , conquests, crossroads of people, traditions, spoken.

Fresh, that is, at 20 days, Montébore can be consumed by lovers of complex but delicate cheeses, which will appreciate its sweet taste, its soft and pasty consistency. After forty-five / sixty days the Montébore is considered to be medium-aged, after four / five months it is considered very seasoned and takes on a greater consistency, to become spicy and ideal for grating after a six-month maturing.

Displayed prices are per pound (lb.).

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