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Mixed milk cheese in the shape of a bun, it is a Slow Food Presedium.

On the 5th February 1489 the Montebore, a cheese in the shape of a wedding cake, was presented at the wedding banquet of Isabella D'Aragona and Gian Galeazzo Sforza, the son of Ludovico il Moro, Duke of Milano. This banquet had a very important Master of Ceremonies: Leonardo Da Vinci by himself. Botta di Tortona hosted in his palace a ceremony and a banquet that seemed to overpass in richness and opulence any other event in the current history. Every course was served with some kind of entertainment, like actors, mimes, singers and dancers. However the Montebore was the only cheese permitted.

Origin: Italy - Piedmont

Raw Material: 30% is raw sheep's milk and 70% is raw cow's milk

Taste: The taste is long, primitive at the beginning and strong. The aftertaste is long, milky, grassy with hints of wood and chestnuts

Maturing: At least 30 days

Serving Suggestion: The semi matured type (15 days) can be used as a table cheese, the older one is great for stuffed pasta or risotto