Storico Ribelle Cheese
A Cheese with a Story
Storico Ribelle is more than a cheese; it’s a symbol of tradition standing firm in the face of modernization. Produced in the remote Orobic Alps in Lombardy, Italy, this cheese is crafted exclusively in summer pastures, where cows (traditionally brown alpine) and Orobica goats graze freely on rich alpine flora.
Producers rebelled against the 1996 Bitto DOP regulations, which sought uniformity by allowing standardized feed and additives. In defiance, they formed their own path—preserving authentic methods without compromise. After legal disputes over the name ‘Bitto Storico,’ the cheese was rebranded in 2016 as Storico Ribelle, with support from Slow Food and its consortium of traditional producers.
Geography and Making
Storico Ribelle is produced in a tightly defined Alpine area—particularly in the valleys of Gerola Alta and Albaredo per San Marco in Sondrio, with small overlaps into Bergamo and Lecco.
Cheesemaking occurs in calècc—ancient stone huts scattered across the slopes, where fresh raw cow’s milk and 10–20% goat’s milk (from the endangered Orobica breed) are processed over wood-fired copper cauldrons, then dry-salted, traditionally and manually.
Texture, Aging & Flavor
Between 30–50 cm in diameter and 8–12 cm tall, Storico Ribelle boasts a pale yellow rind—thin and golden when young, thickening and darkening with age. The paste is straw-colored with small “eyes” when young; as it matures, it firms up with a more aromatic, penetrating odor and robust flavor.
Thanks to its seasonal, additive-free production, Storico Ribelle can age gracefully for over a decade, with many aged 10–15 years—some even longer.
Its aroma reflects the alpine herbs the animals eat; taste reveals nuances of grass, flowers, butter, and fruits depending on aging.
Leggi anche: Stelvio Pass in Summer, The Ultimate Alpine Adventure
Culinary Pairings
Storico Ribelle elevates regional specialties—pizzoccheri, sciatt, polenta taragna—or shines on its own with balsamic vinegar or fruit.
For pairings, think robust Valtellina reds like Inferno or Sassella, or even explosive aged Nebbiolo or Sfursat.
Why Storico Ribelle Matters
Storico Ribelle embodies the tension between preservation and progression—upholding centuries-old alpine cheesemaking while boldly refusing compromise. Its enduring, complex flavor reflects deeply rooted terroir, seasonality, and unwavering reverence for tradition. This cheese is a living testament to resistance: protective of heritage, exacting in method, and unapologetically authentic.