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. |
| Source of milk | Cows (and max 10% goat milk) |
| Certification | Italy: Denominazione di Origine Protetta 1996 (Reg. CE n.1263/96) |
 Related media on Wikimedia Commons | |
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.
Production areas
The production area includes province of Sondrio (from the Spluga valley to Livigno, some comuni from the Val Brembana and the Gerola Alta and Albaredo per San Marco vallies.
Production
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.
References
- Cozzolino, Laura (September 3, 2013). "5 Most Expensive Cheeses in the World". Epoch Times. Retrieved 4 October 2013.
External links
- Media related to Bitto at Wikimedia Commons
- Formaggio Bitto Storico Presidio Slow Food (Italian)
- Consorzio Tutela Valtellina Casera e Bitto (Italian)