Cheese Room


Code: VAL-31265

Raw material:

30% is sheep's milk and 70% cow's milk

Shape & Texture:

When young the rind is smooth and damp, with aging it becomes dry and wrinkly. The color goes from white to straw yellow. The paste is smooth with few eyes and shades of white. The bun shape is due to the overlapping of different sized robiola cheeses. The shape refers to the shape of the tower in Montebore, a small town in Val Curone


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


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


Piedmont, Italy


Half-matured (1-6 months)

Slow Food Presidia


700 g