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Bitto

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description Bitto Overview

Bitto is a traditional alpine cheese from the Valtellina area of Lombardy in northern Italy. It is made mainly from cow's milk, with goat's milk permitted in traditional production, and is formed into large wheels that become firmer and more complex as they mature. Bitto has protected designation status and is associated with summer production in mountain pastures, where the milk is processed soon after milking; it is eaten at the table or used in regional dishes.

help Bitto FAQ

Where does Bitto cheese originate from?

Bitto is a traditional alpine cheese produced in the Valtellina valley of northern Italy. It is named after the Bitto river that flows through the Lombardy region where the cheese has been historically made.

What kind of milk is used to make Bitto cheese?

It is made primarily from cow's milk, sourced from local Bruno Alpina cattle grazing in the alpine pastures. Traditional production allows for the addition of a small percentage of goat's milk to enhance the flavor.

How long is Bitto cheese aged?

Bitto is typically aged for a minimum of 70 days, but it can be matured for several years. As it ages, the texture becomes crumblier and the flavor develops complex, nutty, and savory notes.

Does Bitto cheese have a Protected Designation of Origin status?

Yes, Bitto is protected by an Italian DOP designation to preserve its traditional methods and regional origin. To be legally called Bitto, it must be produced exclusively in designated alpine areas of the Valtellina valley during the summer months.

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