Historic Rebel Cheese

Slow Food Presidium

Italy

Lombardy

Milk and milk products

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Historic Rebel Cheese

The historic nucleus of Hiistoric Rebel cheese production is in the valleys of the Bitto River, the Gerola and the Albaredo. The cheesemakers who work in the mountain dairies, located at altitudes between 1,400 and 2,000 meters, have preserved traditional practices that exalt the quality of the cheese and play a fundamental role in preserving the Alpine environment and biodiversity. The pasture is “turned,” as the herd of cows is led in stages from the lowest station to the highest. The milk is often processed directly in the meadows, in “calécc”, ancient stone constructions that dot the mountain slopes. Orobica goats are also taken up for summer pasturing and Hiistoric Rebel cheese is made with 10 to 20% goat’s milk, which confers an aromaticity and persistence.

Season

Produced during the summer months only; minimum aging specified in the Presidium protocol is 12 months, which may be extended for as long as 10 years for some exceptional cheese.

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The Presidium was founded to promote cheeses produced in mountain dairies within the historic area. The cheesemakers have joined in a Consortium, and they age and market the cheeses collectively. They follow strict rules, using no fodder, silage or dietary supplements and no starters during the cheesemaking process. Aged Historic Rebel cheese is a truly extraordinary cheese, and after six or seven years of aging, sometimes even more, it becomes a rare delight, to be savored on its own.

Production area
Albaredo and Gerola valleys and neighboring Alpine meadows, Sondrio Province
Producer
Centro del Bitto Storico Ribelle
Via Nazionale, 31
Gerola Alta (So)
Tel. 0342 690081-335 1619279
info@storicoribelle.com
www.storicoribelle.com

Curing and point of sale and tasting
Alessandro Rabbiosi (Alpe Orta Soliva), Samuele Martinoli di Civo (Alpe Bomino Soliva), Angelo Acquistapace di Cosio Valtellino (Alpe Valvedrano), Carlo Duca di Talamona (Alpe Ancogno Soliva),
Sonia Marioli di Talamona (Alpe Cavizzola), Erica Mazzola di Rasura (Alpe Trona Vaga),
Speziale Claudio (AlpeCaldenno), Olimpio Curtoni (Alpe Dosso Cavallo), Oreste Petrelli (Alpe Pedena), Nicola de Giovanetti (Alpe Bomino Vaga).

The Centro del Bitto Storico Ribelle houses the maturing facility (casera) and a tasting area where you can buy the ‘Storico Ribelle’, ‘furmacc del fen’, ‘mascherpa’ and other cured meats and cheeses from Valtellina (from ‘strachitund’ to ‘violino di capra’), accompanied by ‘polenta taragna’ (made with ‘Spinato Rosso di Gandino’ maize flour, buckwheat flour, ‘Storico Ribelle’ and butter) and a selection of Valtellina wines.

Opening hours:
Closed on Tuesdays.
Monday to Friday: 2 pm to 6 pm.
Saturday and Sunday: 10 am to 7 pm
Slow Food Presidium Producers’ Coordinators

Carlo Mazzoleni
Tel. + 39 335 1619279
info@storicoribelle.com

Presidium

The Presidium was founded to promote cheeses produced in mountain dairies within the historic area. The cheesemakers have joined in a Consortium, and they age and market the cheeses collectively. They follow strict rules, using no fodder, silage or dietary supplements and no starters during the cheesemaking process. Aged Historic Rebel cheese is a truly extraordinary cheese, and after six or seven years of aging, sometimes even more, it becomes a rare delight, to be savored on its own.

Production area
Albaredo and Gerola valleys and neighboring Alpine meadows, Sondrio Province

Producers

Producer
Centro del Bitto Storico Ribelle
Via Nazionale, 31
Gerola Alta (So)
Tel. 0342 690081-335 1619279
info@storicoribelle.com
www.storicoribelle.com

Curing and point of sale and tasting
Alessandro Rabbiosi (Alpe Orta Soliva), Samuele Martinoli di Civo (Alpe Bomino Soliva), Angelo Acquistapace di Cosio Valtellino (Alpe Valvedrano), Carlo Duca di Talamona (Alpe Ancogno Soliva),
Sonia Marioli di Talamona (Alpe Cavizzola), Erica Mazzola di Rasura (Alpe Trona Vaga),
Speziale Claudio (AlpeCaldenno), Olimpio Curtoni (Alpe Dosso Cavallo), Oreste Petrelli (Alpe Pedena), Nicola de Giovanetti (Alpe Bomino Vaga).

The Centro del Bitto Storico Ribelle houses the maturing facility (casera) and a tasting area where you can buy the ‘Storico Ribelle’, ‘furmacc del fen’, ‘mascherpa’ and other cured meats and cheeses from Valtellina (from ‘strachitund’ to ‘violino di capra’), accompanied by ‘polenta taragna’ (made with ‘Spinato Rosso di Gandino’ maize flour, buckwheat flour, ‘Storico Ribelle’ and butter) and a selection of Valtellina wines.

Opening hours:
Closed on Tuesdays.
Monday to Friday: 2 pm to 6 pm.
Saturday and Sunday: 10 am to 7 pm

Contacts

Slow Food Presidium Producers’ Coordinators

Carlo Mazzoleni
Tel. + 39 335 1619279
info@storicoribelle.com

Territory

StateItaly
RegionLombardy

Other info

CategoriesMilk and milk products