Bitto

Bitto is a traditional Italian cheese originating from the Valtellina valley in the Lombardy region of Italy. It is named after the Bitto river that flows through the valley. Bitto is a PDO (Protected Designation of Origin) cheese, meaning its production, processing, and preparation occur in a specific geographical area according to recognized and approved methods.

History

The production of Bitto dates back to ancient times, with the first records of its existence dating back to the Celtic era. The cheese was traditionally made by shepherds in the summer months during the alpine pasture season. The name "Bitto" is believed to derive from the Celtic word "Bitu," meaning "eternal," reflecting the cheese's long shelf life.

Production

Bitto is made from a blend of full-fat cow's milk and goat's milk, with the latter constituting no more than 10% of the total. The milk is heated and coagulated with calf's rennet, and the resulting curd is cut, cooked, and pressed into molds. The cheese is then salted and aged for a minimum of 70 days, although some versions are aged for several years.

Characteristics

Bitto has a dense, semi-hard texture and a thin, natural rind. Its flavor is mild and slightly sweet when young, becoming more intense and complex with age. It is often used in cooking, particularly in dishes from the Lombardy region, but can also be enjoyed on its own or with a glass of Italian wine.

Bitto Storico

A special version of Bitto, known as Bitto Storico, is made using traditional methods and aged for a minimum of five years. This cheese is produced in limited quantities and is highly prized for its deep, rich flavor and exceptional longevity.

See also

• List of Italian cheeses
• List of PDO products
• Italian cuisine

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