Storico ribelle Slow Food Presidium - 12 months

Curiosity: The Storico Ribelle cheese, formerly Bitto Storico, is without a doubt one of the symbols of Lombardy dairy production: a cheese with a great tradition and an extraordinary ability to age, it is deeply linked to the mountains from which it originates. The historical core of its production is found in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese that is produced in the mountain pastures of these valleys, at an altitude ranging from 1400 to 2000 meters, retains special characteristics. The loaders, in fact, are committed to maintaining a whole series of traditional practices that enhance the quality of the cheese, as well as playing a fundamental role in the conservation of the environment and Alpine biodiversity. First of all, rotational grazing is practiced: during the three months of mountain pasture, the herd is led through a route in stages, which goes from the lowest station to the highest. Along the way, the traditional calècc – ancient stone buildings that protect the cheese-making area – act as a mobile processing hut, always within reach, so that the milk does not have to travel, except for a few meters, and can be processed before its natural heat disperses. Another practice, promoted by historic producers, is the mountain grazing of Orobic goats together with the cattle herd. The milk of these animals is used for 10-20% in the production of the cheese and gives it a special aroma and persistence. To ensure maximum control of the health conditions of the cattle, the mountain herders milk only by hand. The cheese is preferably salted dry; in this way a more delicate crust is formed, guaranteeing better maturation. Furthermore, the use of supplements in the cattle's diet and the use of additives, preservatives or selected ferments in the production of the cheese is expressly prohibited.

Uses and pairings: this cheese is a fundamental ingredient, together with butter, buckwheat and cabbage, in the composition of the symbolic dish of Valtellina, pizzoccheri. It pairs well with full-bodied and aged red wines. Excellent with chestnut honey and blueberry jam.