An experience for a few, a tradition that has survived almost by a miracle: cheese production in alpine pastures, at 2000 metres, as it used to be!
What is‘Storico Ribelle’? A name that already tells of itself, the strength of those who have rebelled against industrial methods in cheese production to maintain what is genuine and traditional, the ‘rotational’ grazing of Orobica cows and goats, fresh grass and zero feed, raw milk processing, to maintain an ancient tradition now a Slow Food presidium.
The historic core of its production is located in the Gerola and Albaredo valleys, the valleys of the Bitto stream. At an altitude ranging from 1400 to 2000 metres, we find the traditional calècc (bed-houses), millenary stone constructions that protect the cheese-making area, so that the milk can be processed before its natural heat dissipates
Programme DAY 1:
in about 1h by car we reach Gerola Alta SO. A short coffee/bathing break and off we go! The trail overlooks the charming Val Gerola, beautiful and wild, just nature and small villages. We ascend through the forest to the Trona Soliva refuge. We have lunch, leave some ballast at the hut and (optional) climb a little further to the Bocchetta di Trona, where the view of the vast Valvarrone valley opens up. Here we will see the remains of the Cadorna military line as well as the ancient iron furnaces. We descend to the Trona Vaga hut where our dairywoman Erica will be busy with the evening milking. Dinner at the hut.
Programme DAY 2:
We wake up, have breakfast, and in 20 minutes we reach the malga where our friends Erica and Manuel will be milking the goats and cows. Once the milking is over, we proceed immediately to the creation of the cheese, for the Storico Ribelle the milk must be processed immediately. We witness all the processes, from the milk being brought up to temperature, the curd, until it is put into the mould to ripen. Your help is needed to light the fire and stir the polenta, and for lunch we have a delicious Polenta Taragna topped with fresh butter and cheese! After lunch we return to the hut and begin our descent along an alternative route to the one taken on the way up.
Expected return to Gerola Alta around 5:00 pm
MEETING: 9.30 am in front of Old Wild West – Lecco Palataurus Viale Giacomo Brodolini, 35/A, 23900 Lecco LC
CLIMBING: First Day + 500 m, Second Day + 100 m
LENGTH: First Day 6 km, Second Day 6 km
(optional hike to the vent + 200 m / 3 km)
COST: 130€ Includes: guided tour/ half board in mountain hut/ polenta taragna for lunch on Sunday
Does not include: Saturday lunch
As a contribution to the cheese shops, each participant is asked to buy cheese at the malga. There will be: Caprino, stracchino, ricotta, historical rebel
