Storico Ribelle
Its origins date back five centuries and its cheesemaking can still be done in the calécc, simple huts consisting of a dry-stone wall 1 – 1.5m high and without a fixed roof. The use of calécc requires laborious and frequent moving of all the other work tools, many still made of wood, which help to maintain and develop the spontaneous microflora. The image of the calécc has become the symbol of alpiculture, based on itinerant cheesemaking. It is a Slow Food Presidium.
TECHNICAL CARD
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DENOMINATION:
Storico Ribelle
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PRODUCTION AREA:
Lombardy: province of Bergamo, Sondrio, Lecco.
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TYPOLOGY:
A full-fat, hard, pressed cheese with sparse 'partridge eye' eyes, round and regular.
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MILK:
Mixed cow and goat (10-20%), whole, raw, from a single milking and processed within 30 minutes of milking.
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CRUST:
Smooth, clean, straw-yellow in colour, becoming more intense as it matures, with a thickness of 2-4 cm.
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SEASONING:
From 70 days to more than 10 years.
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PRODUCTION:
Annual
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