Pasture lives: the rebel cheesemakers preserving an Alpine tradition

A story of storico ribelle, produced by a small group of mountain herders according to a traditional farming system based on seasonal and rotational grazing

My journey into the world of storico ribelle began with a shared passion for photography and the mountains. A close friend of mine lives in the Orobie Alps. He loves the mountains and the natural environment that surrounds him, and we share the same passion for photography. When I finally went to visit him, I discovered a way of experiencing the mountains that was very different from the one I knew growing up in the Apennines, where I come from.

What struck me was not only the landscape, but the relationship people still have with it. Here, I discovered a world where the mountain is not simply a place to visit or explore, but a place to live and work. A world where cheese is still a tradition rather than an industrial product, and where the rhythms of the seasons, the animals and the daily work of the alpeggiatori – the mountain herders – are still deeply connected.