Montébore cheese

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Montébore cheese

Region: Piemonte

Milk: Mixed

Definition: Fresh or mature cheese.

Raw material: Mixed cows' milk (75%) and ewes' milk, rennet, salt.

Characteristics: Characteristic conic shapes known as ‘castellini' (small castles) formed by stacking 3-5 cheese layers of different diameters and weight, one on top of the other. Total weight is 500-1500 g, with a base measuring 15-20 cm and height of 12-14 cm. The rind is thin and pale yellow, rubbery in the fresh cheese and coarse with surface mould as it matures. The cheese is soft and ivory in colour, with no fissures, and it acquires a firmer texture as it matures.

Production area: Montebore (Frazione di Dernice) in the Comunità Montana delle Valli Curone g.u. Ossona. Neighbouring municipalities of the high valley of the same name; Val Borbera and Valle Spinti.

History: Montébore is a small town in Val Curone, on the divide between the g.u. and Borbera valleys. At the end of the 15th century a wealthy Tortonese (citizen of Tortona)gave 50 cheeses to a high priest in an attempt to advance his brother's career in the priesthood. At the end of 15th century, it was the only cheese that featured on the menu of the lavish wedding of Isabella of Aragon, daughter of Alfonso, and Gian Galeazzo Sforza, son of the Duke of Milan. The strange ‘wedding cake’ form was inspired by the town’s ancient tower.

Production technique: The raw milk is mixed in a vat and heated to about 30°C. Once rennet has been added, the milk coagulates in 60 minutes. The curds are broken into nut-sized granules with a wooden curd knife. After being left to stand for 20 minutes, the curds are drained and placed in “ferslin" (wooden cylindrical moulds) and turned after a few minutes; this is repeated about 4 – 5 times within the space of half an hour. The curds are then allowed to stand for about 10 hours in a cool, dry room. They are then removed from the moulds, the top and sides are salted and they are left to stand for about 4 – 5 hours in sloping wooden containers. The cheese is subsequently washed in lightly salted tepid water and the ‘castellini' are prepared by stacking 3-5 forms of decreasing size, one on top of the other. Further washing can be carried out depending on the duration of the maturation period.

Materials used

  • wooden moulds (Ferslin)
  • wooden utensils
  • draining cloths
  • wooden maturing boards (cherry-wood or black hornbeam wood)

Reference: Alpinet Gheep

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Montébore cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Montébore cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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