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Home page/Tortona/Typical
products/Montebore
MONTEBORE
This cheese once upon a time was produced with milk exclusively of sheep:
only in recent times it is produced with milk mixed of cow and sheep.
Only milk from originary races is used. Among the bovine races: tawny
alpine, tortonese, genovese, cabannina and their crossings; among the
ovine races: several crossings; sporadically also little milk of goat is
added.
The
shape of the forms are similar to a trunk of cone and they are created
by superimposing forms of decreasing diameter from 15 to 20 cm to 5 cm
that, in variable number (from three to five), constituteS the so-called
“Castellino”, similar to some towers present in the territory of origin.
The outer crust is tendentially smooth, with a yellow olour, and the
weight of the Castellino with ten days of maturation goes from ca. 1 to
˝ kg: the paste is slightly glanced and the color is white. The
Montebore is consumed fresh, 24 hours after neing salted. It can be also
eaten after 5 to 6 days of maturation, being washed every two or three
days. You can also grate it after at least two months. The so called
“Cumudň” is obtained by placing the product grated and pasted with a
glass of white wine man under oil of olive coming from the close-by
Liguria.
Methods of working: the raw mix of milk is warmed until a temperature of
30°C. Rennet is then added every mililiter for 10 liters is added in the
measure of 6. The breach of the curd was made after an hour obtaining
large lumps like walnuts (the tools used were of wood) and the product
was then left at rest for 20 minutes. The paste was then drained and put
in a form called “ferslin” (cylindrical shape of wood) and subsequently
turned after a few minutes: the operation was repeated 4 or 5 times
during half an hour. After a further rest of 10 hours in a fresh and dry
place, the forms are removed and the product is still left for 4 to 5
hours on containers of wood in slope. The salt used is the gross one,
beaten and coming from Liguria: after being salted, the forms are
subsequently washed and the socalled Castellini are prepared by joining
from three to five forms of decreasing dimensions.
Zone of production
Montebore (Dernice) in the Curone,
Grue and Ossona valleys. Also the
Borbera and the Spinti
valleys.
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