MARKET PRICEDescription & Tasting Notes Storico Ribelle, translating to the historic rebel, is produced exclusively in the summer months with raw milk from animals grazing on just 12 rugged mountain pastures in the Val Gerola region. It is produced according to very traditional methods and techniques – a truly original mountain cheese. The dairy cows (traditionally of the Alpine brown breed) and goats (of the native Orobic breed of Val Gerola) are led up to the lush pastures in June and remain there, weather permitting, until September. The mountain pastures are diverse and have a wide variety of native flowers which give the milk superior nutritional properties and a rich, sweet flavour. Under consortium rules, feeding of fodder or silage is strictly prohibited, as is the use of lactic ferments (starter) in the curd – this allows the bacterial flora naturally present in the environment and raw milk to start coagulation. Storico Ribelle is matured for a minimum of 70 days, usually longer (in some cases up to 10 years!). The flavour is unique an reflects the mountain terroir and the mixed-milk blend: intense, rich, dry, with light animal notes, with flavours of grass and harmonious hints of goat’s milk. The texture is hard, with some very fine holes. This cheese is a member of the Slow Food Presidium, an acknowledgement of the traditional cheese-making methods and the commitment of the farmers and cheese-makers to working for a healthier future.Other Notes & Serving Suggestions If you are lucky enough to sample this rare cheese, take a moment to taste it unaccompanied to discover the full flavour. You can serve it simply with chestnut honey and grissini or rye bread. Pair with well-structured red wines such as Barolo or Amarone.Region: Lombardy, Italy Milk: Raw Cow & Goat (approx. 10-20%) blend Rennet: Animal Size: 9kg wheel, sold as cuts
