The Save Heritage Bitto Consortium (Consorzio Salvaguardia Bitto Storico), which was then called Associazione produttori Valli del Bitto, obtained Slow Food Presidia recognition in October 2003. The Bitto Centre in Gerola Alta is the only authorised entity that can guarantee the selection and the quality of the cheeses made according to the rules of the Storico Slow Food Presidia.
This Presidia was born in order to value the alpine cheese production, which happens in a historical area with the use of a percentage of goat’s milk and without industrial chemicals or feeds. There are 12 cheesemakers in the Save Heritage Bitto Consortium. Their work methods have a positive impact on the quality of the cheese and on the environment, but they also require greater use of resources.
It is necessary for the market to recognize these efforts and give the producers rightful compensation for their fundamental job of conserving the area in which they are working. Once abandoned, the mountain environment of the alpine pastures quickly deteriorates and, within a few years, becomes impossible to recover.
Certainly a wheel of Storico Ribelle is a one-of-a-kind gift, but who wouldn't be happy to receive it?
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