Montebore

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Okay, so this is an article about an obscure, yet historically important, food product…

…and doesn’t share for perpetuity it’s recipe.

What’s the point? Is it just to drive tourist dollars to Italy? Because a lot of us would rather make cheese than fly transatlantic…

Please, please, please. When there’s some recipe to talk about, at least give us a close approximation we can achieve from home.

2 Likes

@paulschreiner42 I had the same reaction. Finding even an approximation of a recipe seems near-impossible. The Slow Food people seem to be guarding it.
The best description I could find was HERE
There is no detail around the ratio of creams, or specifics related to certain cow & ewe breeds that could be regional. But it least it has the temps.
Good luck. I suck at making cheese, but I keep trying.