Bitto
Bitto is an Alpine cheese made from whole raw cow’s milk, with an optional small addition of goat’s milk.
- Milk
- Raw cow’s milk; optional goat’s milk, up to 10%
- Protection
- DOP
- Maturation
- At least 70 days
From the mountain dairy to the valley
Bitto begins with raw whole cow’s milk from a single milking, worked on site within an hour. Raw goat’s milk may be added, up to 10% of the mixture. Calf rennet sets the milk, and the curd is broken into rice-sized grains and cooked.
Traditional molds give the wheel its concave sides. After dry salting or brining, maturation begins in the mountain dairies, the casere d’alpe, and finishes in the valley. The cheese matures for at least 70 days.
Where Bitto is made
Its area includes Sondrio province and specified Alpine pastures in Bergamo and Lecco provinces. Production runs from June 1 to September 30.
LombardyWhat to pour with it
FranciacortaTry Bitto with Franciacorta in a cheese-and-wine tasting.
Valtellina SuperioreTry Bitto with Valtellina Superiore in a cheese-and-wine tasting.
LambruscoTaste Bitto with a wine made with Lambrusco, choosing the bottle’s style to suit the cheese.
SoaveTry Bitto with Soave in a comparative cheese-and-wine tasting.
Choosing Bitto
Use the full protected name, Bitto DOP, when choosing this cheese. The specification sets its maturation as follows: At least 70 days.
Questions worth asking
Which milk is used?
The specification calls for raw cow’s milk; optional goat’s milk, up to 10%.
Where is the protected area?
Its area includes Sondrio province and specified Alpine pastures in Bergamo and Lecco provinces. Production runs from June 1 to September 30.
How long does it mature?
The specification gives these maturation requirements: At least 70 days.
