Storico Ribelle Slow Food Presidium – 250/300 gr

Storico Ribelle is produced exclusively during the summer months on mountain pastures: the livestock, consisting of dairy cows (traditionally of the Brown Alpine breed) and goats (of the native Orobic breed of Valgerola), are taken to the pastures in June and remain there, weather permitting, until September.

The cattle and goats feed exclusively on Alpine pastures, and regulations prohibit supplementing their diet with feed or silage. The Orobie Prealps, due to their exposure, abundance of watercourses, and varying altitudes, offer a diverse flora that gives the milk superior nutritional properties.

The biodiversity of the mountain environment, its scents and aromas, give unique organoleptic characteristics to each form of Storico produced in the 12 mountain pastures of the Consortium for the Protection of the Mountain.

The dozen mountain pastures in question – the most important of which are in Val Gerola – are mostly steep and rugged, which explains why goats are raised alongside cows, and thus why goat’s milk is used in the Valli del Bitto cheese.

Nutrition has a positive effect on the qualitative aspects of milk, making it rich in polyunsaturated fatty acids and an essential fatty acid from the omega-3 series, both known for their beneficial effects on our health.