Bitto

History of Bitto

From the northern Alpine region of Italy near Milan.
Named after the Bitto river which runs through the valley. In the summer months the area is a well known tourist destination and during the winter the alpine region is covered in snow.

Maturing

It is during the summer months when the cheese is produced, much like Beaufort the cows graze high on the hills and take advantage of the spring grasses producing the best milk for the cheese. The winter cheese production is called ‘Valtellina Casera’

Valtellina Casera, the winter version of Bitto

Some of the strict regulations state that the milk must be made from the milk of local dairy cows, goats cheese is used but no more than 10%, this allows for longer aging times.
The cheese production must commence no more than 1 hour after the milking.

The cheese are shaped in to concaved cylindrical moulds, they are matured for 70 days for the fresh cheese and at least 6 months for the aged version.
Each wheel weighs between 8-15kg and are 30-50cm in diameter with a height of 8-10 cm at the edge.

Tasting Notes

With an intense rich fresh grass notes, fruity overtones and a gentle goat cheese acidity as the cheese ages.