Bitto is a Protected Designation of Origin cheese produced in the Orobian valleys of Lombardy, between the provinces of Bergamo and Sondrio. It is an alpine pasture cheese made from whole cow's milk, following traditional methods that involve processing in dairies situated at high altitude during the summer season. The paste is hard and compact, with a white-straw colour, featuring fine and uniformly distributed holes.
Bitto stands out for its extraordinary aging capacity, which can easily exceed ten years. As time passes, the cheese develops an increasingly intense and complex flavour, transitioning from sweet and fresh notes in younger cheeses to spicier and more mineral characteristics in aged versions. The consistency remains crumbly and compact, making it particularly pleasant to taste in small flakes.
In the kitchen, young Bitto lends itself to table consumption, while highly aged versions are appreciated as a cheese to grate over traditional Alpine cuisine dishes, or simply savoured on its own to appreciate its aromatic complexity.
