Storico Ribelle is the new denomination of the Bitto di montagna.
“To maintain the historical production, that’s why we’ve done it. Our Storico is an emblem of respect to biodiversity and alpine pastures. We may not be huge, but we’re mighty. With 1500 cheese wheels sold worldwide, we’re not afraid to face the market after deciding to change the name of our cheese”
Paolo Ciapparelli, president of the Ribelli del Bitto association.
Bitto storico was produced in small alpine villages where the river Bitto flows. Hot processing, 80% cow milk and 20% goat milk, animals fed with fresh alpine grass. After being awarded the “DOP” title, the number of Bitto producers quickly rose, from 12 to 60. New production rules began to allow the use of animal feed, industrial ferments and also allowed the total lack of goat milk in the Bitto. Due to these changes in the rules, the 12 original producers turned out to be in the wrong. The twelve had to decide whether to follow the new rules or keep the traditions alive. They wittily found a solution and created the “new” Storico Ribelle. New name, same traditional recipe.