||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)|
|Country of origin||Italy|
|Region, town||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 river. Bitto is produced only in the summer months when the cows feed on the high alpine meadows.
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.
- Cozzolino, Laura (September 3, 2013). "5 Most Expensive Cheeses in the World". Epoch Times. Retrieved 4 October 2013.
- Media related to Bitto at Wikimedia Commons
- Associazione Produttori Valli del Bitto
- Consorzio Tutela Formaggi Valtellina Casera e Bitto