Centro del Bitto in Gerola Alta

The Cheese

Bitto Storico is made in summer on the high pastures of the Bitto valleys, following the old method. In 2002 sixteen alpine herders formed an association with rules faithful to that method, and in 2003 Slow Food made it a Presidium. Their cheese is now sold under the name Storico Ribelle. By mid-September, after the summer, the producers bring their wheels down to the casera, the ageing cellar in Gerola Alta.

The Cellar

On the lower floor you can book a guided visit to the cellar, which holds more than 3,000 wheels from different years. In the first year each wheel is cleaned and turned on wooden boards by hand, always dry, so the moulds are removed without changing the aromas. The best wheels are picked for long ageing and can be kept for more than ten years.

Tasting and Shop

On the ground floor, the shop sells Storico by the cut, the producers' winter Latteria cheese, fresh maschèrpa in summer and aged maschèrpa in winter, the Principi delle Orobie cheeses, and unpasteurised butter in winter only. In the tasting room you can try a vertical of Storico with a glass of Valtellina wine, and by booking, eat it in traditional local dishes.

Hours and Booking

Monday, Wednesday, Thursday and Friday 14:00 to 18:00; Saturday and Sunday 10:00 to 18:00; closed Tuesday. Book cellar visits and meals on +39 0342 690081 or [email protected].

In Morbegno

Palazzo Folcher, at Piazza Caduti per la Libertà 38 in Morbegno, down in the main Valtellina valley, is the cheese's town base, open Wednesday, Thursday, Saturday and Sunday 17:00 to 19:00 by booking only.

Getting There

Gerola Alta is at the head of the Val Gerola, a side valley climbing south from Morbegno. The drive up is a winding mountain road. Combine it with Bergamo's cheese valleys on the other side of the Orobie Alps.