Bitto – Typical Cheese of Valtellina


Semi-hard matured cheese. Produced in the Valtellina mountains, it is handcrafted with whole cow’s milk and raw goat’s milk.

It has a straw colour and an oily and elastic paste. With a sweet and delicate flavor, it has a pleasant and intense mountain aroma. We recommend tasting it alone, or with honey, dried fruit and polenta.

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Semi-hard matured cheese. Produced in the Valtellina mountains, it is handcrafted with whole cow’s milk and raw goat’s milk.

It has a straw colour and an oily and elastic paste. With a sweet and delicate flavor, it has a pleasant and intense mountain aroma. We recommend tasting it alone, or with honey, dried fruit and polenta.

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BITTO PDO

 

The name Bitto derives from the Celtic term Bitu, meaning perennial. Probably the Celts attributed this name to Bitto as the processing of milk allowed the production of a food to be used as a food supply. The most important city for the marketing of Bitto was Morbegno, the center of the Lower Valtellina, where, since the early 1800s, an annual exhibition of this cheese was held.

For the production of Bitto, the cow’s milk must come from traditional cattle breeds of the production area, fed with pasture grass. Raw goat’s milk must also be obtained from free-grazing animals. The milk, bovine and possibly goat’s milk, must be processed within one hour; it is placed in traditional copper boilers in the shape of an inverted bell, where it is heated by a wood fire.

Stagionatura Bitto Dop

The minimum aging is 70 days, but the wheels can be left to mature for several years, without altering the organoleptic and structural characteristics of the cheese. In these cases the cheeses are subjected to periodic turning, cleaning and scraping. Bitto PDO is produced in the period between 1st June and 30th September.
The production area of ​​Bitto PDO includes the entire territory of the province of Sondrio and the neighboring territories of some municipalities in the provinces of Bergamo and Lecco, in the Lombardy region.

Additional information

Certified Product

Bitto

Conservation Method

Cheeses

Region of Origin

Lombardia

Quality Mark

PDO

Stagionatura

6 months

Packaging

250 gr, 500 gr

Duration of Conservation

1 month