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The product

Storico Ribelle Estate 2019

Great cheese produced directly in the pastures; Slow Food Presidium
Code:
31047M19
Country of origin:
Italy - Lombardy
Type of Milk:
Raw Cow's milk, Goat's milk
Weight:
10 kg approx
Minimum order:
1/16
More Information
Description Cheese with a long tradition produced exclusively in the pastures during the summer with raw cow's milk, sometimes mixed with goat's milk
Appearance The texture is compact with a colour tending to yellow
Taste Delicate, perfumed and natural; the aftertaste is round, pleasant, with notes of flowers, fruit and wood
Maturing At least 2 years
Curiosity It is produced according to ancient techniques in "calècc", a millenary stone structures that dot the mountain slop of the Alps, created to set up a mobile dairy area. The production takes place in the pastures, with fresh milk still warm milked from cows and goats that are fed exclusively with alpine grass.
Our selection A Slow Food Presidia of exceptional quality, a symbol of the Lombard dairy tradition
Suggestions An excellent cheese to taste in purity, to be paired with a glass of red wine when aged or with sparkling wine when young
More Information
Ingredients Raw cow's MILK, raw goat's MILK (maximum 20%), salt, rennet
Allergens in ingredients Milk and products thereof
Other allergens Eggs and products thereof
Weight 10 kg approx
Packaging Whole wheel unpacked, fractions vacuum packed
Storage Conditions (unpacked products) Keep refrigerated between +4°and + 8° C
Storage Conditions (packaged products) Keep refrigerated below +4°C
Instructions for use Please remove crust before consumption. Sell fractionated.
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1716 kJ / 413 kcal
Fat: 33 g
of which saturates: 23 g
Carbohydrate: 1,9 g
of which sugars: 0 g
Protein: 27 g
Salt: 1,3 g
Typical value per 100 g
The producer

Valli del Bitto - Gerola (SO) - Lombardy

Why we chose them
The Historic Rebel is a traditional cheese from Alberedo and Gerola Valleys in the province of Sondrio, produced with great passion by 13 cheesemakers on alpine pastures. It is produced according to ancient techniques in "calècc", a millenary stone structures that dot the mountain slop of the Alps, created to set up a mobile dairy area. The production takes place in the pastures, with fresh milk still warm milked from cows and goats that are fed exclusively with alpine grass. A singular and sincere name, to define a cheese already known as Historic Bitto. Bitto's historic producers have decided to "rebel" after the cheese has been declared DOP and its production area was extended. The new discipline, less rigid than the original one, put very different productions on the same level, so historic producers decided to distance themselves producing the "Bitto Storico". However, the name legally conflicted with the Bitto DOP, so with the support of Slow Food and the creation of a consortium of the 13 historical producers, the Historic Rebel was born: a new name for a millenarian cheese.
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