Bitto

Bitto
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 (Protected Geographical Status) cheese produced around the Valtelline valley in Lombardy. It owes its name to the torrent Bitto that flows in the Valtelline valley. Since the quality of the grass animals feed on influence the taste of the final product, Bitto is produced only in the summer months when the cows feed on the high alpine meadows.

Production areas

The production zone include province of Sondrio (from the Spluga valley to Livigno, some comuni from the Val Brembana and the original valleys Gerola Alta and Albaredo per San Marco.

Production

Bitto is produced with whole cow milk produced in the summer months in the valleys around the Valtellina valley, to which it must be added 10% to 20% goat milk produced by goats of local breeds. Adding the highest percentage of goat milk allows exceptionally long aging, even 10 years or more, although, due to the handcraft production being influenced by many different and little controllable factors, it's the dairyman's job to determine how long aging each single Bitto wheel can stand.

External links

• Associazione Produttori Valli del Bitto
• Consorzio Tutela Formaggi Valtellina Casera e Bitto