"Montébore" cheese – 600/850 gr – Slow Food Presidium
Caseificio Terre del Giarolo - "Montébore" cheese – Slow Food Presidium
Montébore is an ancient cheese, among the rarest in the world , of exceptional quality. It takes its name from a small town in Val Curone, in the Tortona hills.
The wedding cake shape is obtained by overlapping, after dry salting with Cervia sea salt , three shapes with decreasing diameter. The rind is variable in colour, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in colour.
It is obtained by mixing raw milk: 70% cow's milk and the remaining 30% sheep's milk.
It is perfect as an excellence throughout the meal , it pairs perfectly with chestnut honey, honeydew and jams (in particular orange jam and the typical Piedmontese one based on grape must).
COMBINATIONS
Excellent pairing with Timorasso, Arneis, Barbera wines or light, floral beers. Try it with chestnut honey and jams. Also perfect used as an ingredient in various traditional dishes.
TECHNICAL DATA
Ingredients: 70% raw cow's milk, 30% raw sheep's milk, natural calf rennet, lactic ferments, salt
Curd: Presamica at 35 / 37 °C
Salting: dry with Cervia sea salt
Type: Cutting paste
Seasoning: from 15 to 60 days
Dimensions: ⦰ 10 cm H 5/8 cm
Weight: 300 / 400
Dimensions: ⦰ 15 cm H 6/9 cm
Weight: 600 / 850 g
Storage: +4/7°C
Allergens: milk
Taste: lactic, sweet-savory, light acidity
Produced and packaged by Caseificio Terre del Giarolo, Frazione Ponte del Molino, 5 - 15054 Fabbrica Curone (AL)
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