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Vallenostra Agriturismo e Caseificio

Vallenostra Agriturismo e Caseificio

Categoria: Wineries / Olive oil producers
Vallenostra Agriturismo e Caseificio

Wines / Olive oils

Vini: - "Blanco" da uve Timorasso vinificate in purezza Formaggi a latte crudo: - Montébore, Presidio Slow Food dal 2000 - Cadetto di Montébore

Grapes and vineyards

Holder: Roberto Luigi Grattone
average production: 3000 bottiglie
Ground extension : 0,7 Ha
Average grape yields pro hectare: 50 Q/Ha
Time of grape harvest : Settembre
Do you employ an oenologist?: Si
Oenologist name: Gaspare Buscemi

Timetables and visits

Timetable: 9.00-19.00
Closing day: Gennaio-Febbraio solo il sabato pomeriggio e la domenica
visits: Solo su prenotazione
Technical Descriptions Dairy Products:
- Montébore:
After the Second World War the production of Montebore is little more than nothing, the valleys are depopulated and the traditions are forgotten. Young people prefer to work in cities rather than continue the family tradition in the country. The production of Montebore continues until the last manufacturer, thirty years ago, goes out of business. This cheese is literally "resurrected" through the Presidio that, in '99, tracked Carolina Bracco, the last repository of traditional cheesemaking skills. A producer, Roberto Grattone, has followed step by step, learning little by little this ancient technique of working becoming the ambassador.
Ingredients: Raw milk cow 70%, raw milk sheep 30%, natural calf rennet, salt. Curd: rennet at 35/37 ° C. Salting: dry sea salt. Form: the form called "a wedding cake" is obtained by superimposing, after salting, three robiolini with decreasing diameter of 15 cm. down to 9 cm. Above barefoot total varying from 6 to 8 cm. Appearance: the crust color from pale yellow to dark hazel second seasoning, pasta look slightly ivory. Markings: varies from 800 grams to 850 grams.
Maturing: 20 to 60 days.

- Cadetto of Montébore:
Ingredients: raw milk sheep 100% natural calf rennet, salt, lactic ferments. Curd: rennet 35/37 ° C. Salting: dry. Shape: cylindrical diameter 15 cm heel from 4 to 5 cm. Appearance: the crust with shades from white to brown, the pasta slightly holed ivory. Markings: form 1 and 2 kg. Maturing: 20 to 60 days.

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