Montebore 650 g (Slow Food - Vallenostra)
Made of mixed raw milk (3/4 milk and ¼ sheep)
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Made of mixed raw milk (3/4 milk and ¼ sheep) and natural rennet, its paste is white and lightly eyed, with a pale yellow coarse rind. The curd is stirred with a wooden spoon and then drained, salted and placed into wooden casts of decreasing size put on top of each other (called ferslin), so as to give the cheese its typical shape. It can be eaten fresh (9-10 days) or after 30 to 120 days ageing. The odd wedding cake-like shape comes maybe from the old tower of the castle of Montebore, near Tortona. The rind is initially smooth and moist but becomes dry and coarse when aged. The taste of sheep’s milk can be detected although it is never above 40% of the total milk. The smell reveals faint animal and spicy odours. At first, the taste is milky and buttery, but in the end chestnut and herbes can be perceived.
|Production Process||Traditional, Sustainable|
|Zona di Produzione||Colli Tortnonesi|
|Perfetto per||aperitivo, cena, merenda, pranzo|
|Occasioni||per tutti i giorni, da regalare|
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