Storico Ribelle

The old heart of it is the valleys of the Bitto torrent, the Gerola and the Albaredo. The dairies work between 1,400 and 2,000 metres and keep the practices that make both the cheese and, as much, the alpine grassland and its diversity. The pasture is turned: the herd moves up in stages from the lowest station to the highest, and the milk is often made on the spot in a calécc, one of the old stone shelters scattered over the slopes. Orobica goats go up too, and 10 to 20 percent goat's milk in the vat is what gives the cheese its aromatic length.