Montébore, Presidium de Slow Food. Hecho de leche cruda-75% de vaca, 25% de oveja-Montébore se puede comer fresco, semi-envejecido (15 días) o envejecido, cuando por lo general es rallado.
Our breakfast of Artisanal cheese, prosciutto & salami derived from Slow food Presidia & homemade croissant. ALBERGO AGENZIA – POLLENZO
Pomodoro fiaschetto di Torre Guaceto, Puglia, Slow Food Presidium, Terra Madre fair, Turin, Piedmont, Italy; Europe
Risotto al Montébore--This Slow Food Presidium cheese is produced only in the Gavi & Tortonese wine zone of Piemonte, Italy http://www.winepassitaly.it/index.php/en/travel-wineries-piedmont/maps-and-wine-zones/gavi-and-tortonese/itinerary/eating-up-the-hills#!prettyPhoto
Wedding Cake Cheese - Montébore, Italy In the Alpine foothills of northwestern Italy, cheesemakers in the tiny village of Montébore were once renowned for their variation on the local Robiola, a small round cheese produced from goat and cow milk for centuries. Slow Food brought the cheese back to life when the Montébore Presidium was formed in 1999 to record and reinstate the knowledge of the last known producer.