Storico Ribelle
Its origins go back to 5 centuries ago and the cheese making process can still be in calécc, simple huts made of a 1-1.5m high dry stone wall with no roof. The use of calécc implies that many work tools are moved and used. Many of them are still made of wood, which help maintain and develop the spontaneous microflora. Calécc has become the symbol of mountain agriculture, based on itinerant cheese makers. It is a Slow Food Presidium.
360-degree tour
Explore the details
Characteristics
Name:
Storico Ribelle
Milk:
Cow’s and goat’s milk (10-20%), full cream, uncooked, from a single milking and processed within 30 minutes from the end of milking.
Rind:
Smooth, clean, straw yellow that becomes more intense with aging, 2-4 cm thick.
Ageing:
From 70 days to over 10 years.
Typology:
Fat, cooked, hard, pressed cheese, with just a few round and regular “bird’s eye” holes.
Production area:
Lombardy: province of Bergamo, Sondrio, Lecco.
Production:
Summer time (mountain pasture).
