Name: Montébore.
Origin: Piedmont, province of Alessandria, Borbera, Grue, and Curone Valleys.
History: Its ancient history dates back at least to the 10th century, linked to the Benedictine monks. According to a romantic legend, it was served at the wedding banquet of Isabella of Aragon and Gian Galeazzo Sforza in 1489. Its production was on the verge of extinction in the 1980s and was revived in the late 1990s, becoming a Slow Food Presidium.
Ingredients: Raw mixed milk, predominantly cow's milk (65-70%) with the addition of sheep's milk (30%). A small percentage of goat's milk may be added seasonally.
Appearance: The most distinctive feature is its shape, called "castellino" (little castle) or "wedding cake." It consists of multiple wheels of decreasing diameter stacked on top of each other, typically three. The edible rind varies from straw yellow to dark hazelnut depending on the aging process. The paste is ivory-colored, with a fine texture, and ranges from soft and moist when fresh to compact and slightly granular when aged.
Taste and aroma: The flavor is delicate and milky in the fresh product, with a slight acidity and sweet-salty notes. With aging, the taste becomes more intense and complex, with more pronounced animal hints and a slightly spicy finish.
Aging: Varies from 20 days to 4 months or more.
Pairings: It pairs well with fig, orange, or chestnut honey jams. It is excellent with white wines like Timorasso or light reds like Barbera. It can be enjoyed on its own, grated over pasta or risotto, or used to cream risottos.
Montébore Cheese
The product is made by a local cheese maker, which may vary depending on the availability and seasonality of the product.