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.
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.
Albaredo and Gerola valleys and neighboring Alpine meadows, Sondrio Province
Valli del Bitto
Via Nazionale, 31
Gerola Alta (So)
Tel. +39 0342 690081-334 3325366
Curing and point of sale and tasting
The alpine farmers are:Dino Papini di Morbegno (Alpe Orta Soliva), Cristina Gusmeroli di Dazio (Alpe Cul), Simone Ravelli di Morbegno (Alpe Garzino), Luigi Faustino Acquistapace di Gerola Alta (Alpe Trona vaga), 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), Oreste Petrelli di Bema (Alpe Vesenda Bassa e Alpe Pedena), Manuel Ciocchini e Erica Mazzola di Rasura (Alpe Piazza).
Tel. 335 1619279
Slow Food Presidium Coordinator
Tel. +39 339 4131363