Rare & ancient cheese of the Piemonte Appenines
Montebore is raw sheep and cow milk cheese produced in the province of Alessandria, close to the Ligurian coast. It was only recently rediscovered by Maurizio Fava of the Slow Food Movement in 1999.
The iconic Castellino form is of 3 to 5 small cylindric cheeses, decreasing in diameter atop each other. When young, Montebore is delicate and harmonious on the palate; with age it becomes more hard and spicy.
First produced by Benedictine monks, it was mentioned in 1489, when it was served at a wedding officiated by Leonardo Da Vinci.
📸 (Side & top) Cinzia Long