Leonardo da Vinci's favourite cheese!
Montebore comes from Apennine Alps and it earns its nickname, the “wedding cake cheese”, from its unusual tiered format, multiple layers of ever smaller dimensions stacked on top of each other to create the distinctive stepping shape.
Montebore is best described as an "explosion of herbs". Its unique intense flavour with spicy herbal aftertaste is perfect for those who love discovering new exciting taste adventures.
Montebore is 100% raw milk cheese. It is made with 75% cow's and 25% sheep’s raw milk. It is matured from 3 months to 1 year.
The production takes place year around. Cattles are living freely eating only fresh grass, 400 different types of Alpine flowers and herbs. The cheese is 100% pure and natural. No additives, preservatives etc used.
Production and availability is extremely limited.
This unique cheese has been on the table of the famous marriage of Isabella of Aragon and Gian Galeazzo Sforza, niece of Ludovico il Moro, which took place in 1489 in Tortona and the ceremonies of great Leonardo da Vinci. In fact, this valuable dairy product is associated with the Mona Lisa.
Its true origins go back much further in time, even between the 9th and 11th centuries.
Cut paper thin slices and enjoy it with nice full-bodied red wine, such as barolo for example. Montebore can be also used with risotto, meat or accompanied by fruit and honey.
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Keep Montebore in its original paper. Don't use food film or any closed boxes. Shelf life: 1 year.