The Shepherds of the Orobie Alps

• Prize
  Bronze in Press/Feature Story
• Photographer
  Lorenzo Scaramuccia, Italy

In the Orobie Alps, between Val Brembana and Valtellina, summer has long been marked by the return to high pastures. Here, small-scale cheesemakers preserve the ancient tradition of turning raw milk into cheese and ricotta in copper cauldrons, using methods passed down through generations. Storico Ribelle, a “rebellious” cheese, resists industrial rules to protect local breeds, dry salting, and transhumance. This is a living heritage of labor, land, and identity.