Description
Bitto PDO is a mature semi-hard cheese produced with whole cow’s milk, with the possible addition of no more than 10% raw goat’s milk.
Production Area
The production area of Bitto PDO is within the entire territory of the Province of Sondrio and in the neighbouring territories of other municipalities in the provinces of Bergamo and Lecco, in the Lombardy region.
Production Method
The cow’s milk must come from the traditional cattle breeds in the production area, which are pasture-grazed. The raw goat’s milk must also come from free range pasture-grazed animals. Both types of milk must be processed within an hour of milking; the milk is put in traditional copper boilers with the shape of an upside-down bell, and heated over a wood fire. The curd, which is obtained with calf rennet, is cooked at between 48-52 °C for around 30 minutes, and is broken until the grains are the size of a rice grain. The mass is placed in the traditional wooden or plastic fascere (moulds) which give the cheese its curved shape. The moulds are breathable and porous, both indispensable characteristics for the salting and ripening process. Dry salting or brining is used. The minimum ripening period is 70 days, but the wheels can also be left to mature for several years without altering the cheese’s organoleptic properties or structure. In these cases, the wheels are regularly turned, cleaned and rinsed. Bitto PDO is produced between June 1st and September 30th.
Appearance and Flavour
Bitto PDO has a straw-yellow rind. The cheese is firm and ranges from white to pale yellow, depending on how mature it is. There is a bird’s eye pattern of sparse eyes. It has a sweet and delicate flavour. With aging, Bitto PDO becomes more firm, richer on the palate, and it acquires a stronger and more aromatic taste.
History
According to several historians, livestock rearing in the Alpine valleys was started by the Celts. The custom of raising milch animals in the Alpine regions during the summer has continued ever since, alongside the tradition of transforming milk into cheese. The name Bitto derives from the Celtic word bitu, meaning “perennial”. The Celtics most likely gave this name to the cheese due to the fact that processing the milk permitted them to produce a food product that could be preserved. Morbegno was the most important city for selling Bitto, and since the beginning of the 19th century the city has hosted an annual fair in honour of this cheese, which is now also well-known in the neighbouring valleys.
Gastronomy
Bitto PDO keeps extremely well. It should be kept on the bottom shelf of the refrigerator. Fresh, it is an excellent table cheese to serve with dried fruits, sprinkled with balsamic vinegar and accompanied by rye bread. It can also be used as a quality ingredient in numerous traditional Valtellinese dishes, such as taragna polenta, as well as in risotto, baked pasta and cheese fondue. Mature Bitto PDO can be used as a grated cheese. It pairs especially well with local Valtellina Superiore PDO wines, particularly those with the Inferno and Sassella sub-designations.
Marketing
The product is marketed as Bitto PDO. It is sold fresh and mature, in whole wheels, wedges, pieces, or in pre-packed. The rind must bear the fire-branded product logo.
Distinctive Features
The ripening process of Bitto PDO begins in the alpine dairies and is concluded in suitable environments located in the valley, taking full advantage of the natural weather conditions in the production area.
