In the alpine pastures of the Bitto valleys, a small group of shepherds continues a unique production that combines cheese, history and local tradition.
Storico Ribelle is produced only during the summer months, when Alpine Brown cows and Orobic goats graze freely on highly biodiverse pastures, without feed or silage. The milk is processed directly in the mountain huts, immediately after milking, using techniques and tools that have remained almost unchanged for centuries.
The result is a cheese with extraordinary ageing potential, capable of maturing for many years and becoming a true symbol of resistance, craftsmanship and territorial identity.
