Bitto DOP is a semi-hard cheese typical of the Alpine valleys of Lombardy. Made from whole cow's milk, to which a small percentage of Orobica goat's milk may be added, Bitto is distinguished by its aromatic complexity and extraordinary ability to mature for up to over 10 years, making it one of the longest-lived cheeses in the world. Production still takes place in an artisanal manner in the summer alpine pastures, where the cows feed on fresh herbs, giving the cheese a unique, nuanced flavour. Bitto has a thin, compact rind, which becomes thicker and darker as it matures, while the paste varies from soft and melting in young cheeses to crumbly and complex in mature cheeses, with notes ranging from sweet to spicy.
Bitto DOP has a regular cylindrical shape, with flat surfaces between 30 and 50 cm in diameter, and a concave heel with sharp edges, 8-12 cm high. The weight varies from 8 to 25 kg. The paste, ranging in colour from white to straw yellow, is compact and has sparse, typically partridge-eye eyes. Bitto PDO can be recognised by the four brand marks on the heel of the cheese.
Fact: The name ‘Bitto’ derives from the Celtic word ‘bitu,’ meaning ‘perennial,’ referring to its extraordinary capacity to age. It is one of the few cheeses that can mature for up to more than 10 years, developing unique flavours and an increasingly crumbly texture. This cheese represents a cheese-making excellence and a symbol of the history and culture of the Lombardy Alps, keeping the ancient traditions alive in every form produced.
