Bitto

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Bitto
Bitto.jpg
Country of origin Italy
Region, town

Lombardy: province of Sondrio (from the Valle Spluga to Livigno, some comuni from the Val Brembana and the original valleys Gerola Alta and Albaredo per San Marco.

Province of Bergamo: Averara, Carona, Cusio, Foppolo, Mezzoldo, Piazzatorre, Santa Brigida e Valleve
Source of milk Cows (and max 10% goat milk)
Certification Italy: Denominazione di Origine Protetta 1996 (Reg. CE n.1263/96)

Bitto is an Italian DOP (Denominazione di Origine Protetta) cheese produced in the Valtelline valley in Lombardy. It owes its name to the Bitto stream in the valley. Since the quality of the grass animals feed on influences the taste, Bitto is produced only in the summer months when the cows feed on the high alpine meadows.

Production areas[edit]

The production area includes province of Sondrio (from the Spluga valley to Livigno, some comuni from the Val Brembana and the Gerola Alta and Albaredo per San Marco vallies.

Production[edit]

Bitto is made from whole cow's milk produced in the summer months around the Valtellina valley, to which must be added 10% to 20% goat's milk. Adding a higher percentage of goat's milk allows long aging of 10 years or more. However, due many uncontrollable factors, it is the dairyman's job to determine how long to age each Bitto wheel.

References[edit]

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