Cheese story
What is Bitto?
A Valtellina alpine cheese capable of very long ageing.
Origin
Lombardy, Italy
Milk
cow with optional goat
Board role
Fresh / bright
Cheese profile
Country
Italy
Region
Lombardy
Milk type
cow with optional goat
Texture
hard alpine
Rind
natural
Ageing
70 days to 10+ years
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: herbal, nutty, savoury, complex
Origin, protection and character
Bitto comes from Italy, especially Lombardy. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
70 days to 10+ years
How to serve Bitto
polenta taragna, cheese boards
Good food matches
Valtellina red wine
buckwheat
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
