Just 10 producers continue to make the ‘Storico Ribelle’ cheese in this traditional way.
Italian job: Producing cheese with a 200-year tradition without technology.
“I feel much more comfortable here under the rain, wet and cold than in an apartment in the city,” says Alfio Sassella, a traditional cheese producer in the Italian Alps. “I’ve always said, this is not a job, it’s a disease. When it gets you, you go with it.”
Alfio is one of a small number of producers of ‘Storico Ribelle’, a cheese made exclusively with the milk of traditional alpine cattle. All the milking, cooking and preparation is done by hand, just as it was 200 years ago. Just 10 producers continue to make it in this traditional way.
“Our main characteristic is that we’ve always rejected innovation … We don’t use artificial additives in the milk. Milk, salt, rennet and that’s it.”
Italian job: Producing cheese with a 200-year tradition without technology
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