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 itto dates back to the times when the Celts were expelled by the Romans from the plains of Italy and took refuge in Valtellina. The name Bitto is a relative of the Celtic word bitu which means "perennial." The cheese is made from whole cow's milk to which some goat's milk, though no more than ten per cent of the total volume, may be added. Bitto is a cylindrical, semi-cooked, semi-hard cheese with a straw-yellow rind and a paste that varies in colour from white to straw-yellow depending on how long it has been aged. The paste is sparsely pitted with partridge-eye holes. The taste is sweet and delicate and becomes stronger as the ripening period is lengthened. The
addition of goat's milk accentuates the distinctive aroma of Bitto.
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Consorzio Tutela Formaggi Valtellina Casera e Bitto
Via Valeriana, 32
23100 Sondrio (SO)
ITALY
phone: (+39) 0342/210247
fax: (+39) 0342/218733
email: info@ctcb.it
web: www.ctcb.it
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Region of
Production
DOP Map
Lombardy
Recipes
MEZZELUNE DI GRANO SARACENO AL BITTO CON RAGÙ DI FUNGHI PORCINI
PASTICCIO DI PIZZOCHERI
POLENTA CONCIA
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