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Bitto DOP


Although it is currently eaten fresh,  the Bitto (the name of one of the streams running through the  Valtellina) was traditionally a ripened cheese that could resist intact for up to ten years. It is an exclusively alpine pasture cheese (the winter production is called “Valtellina Casera”) but, over the past few years, it has undergone a series of transformations and evolutions in which its taste has often suffered.

Organoleptic characteristics
Aspect and texture: hard, yellow, pinhole paste; slightly convex form (the paste is soft and elastic when fresh).
Taste: intense, rich and dry with faint traces of animals, grass and pleasant undertones of goat cheese
Serving suggestions: Full bodied, aged, red wines. Chestnut honey, blueberry jam. Rye bread, “pizzoccheri” and “sciatt” from the Valtellina (buckwheat Bitto filled pancakes)
Technical characteristics
Milk: full fat, raw cow and goats’ milk
Production method: Alpine pasture
Paste: cooked, pressed
Salting: dry and in brine
Ripening: at least 70 days (fresh); at least six months (aged)
Production period: summer
Fats: 45% F-Dm
Weight: 8-12 kg
Size: 30-50 cm diameter, h. 8-10 cm
Producers: Alpine dairies from the Valtellina
Wheel code: 1002310
Cut code: 1002311