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
Dimensions
30-50 cm diameter, h. 8-10 cm
Producers
Alpine dairies from the Valtellina
Codice forma
1002310
Codice tagliato
1002311

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