Bitto
Italian cheese / From Wikipedia, the free encyclopedia
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Bitto (Lombard: bit) 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.
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Quick Facts Country of origin, Region, town ...
Bitto | |
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Wrapped Bitto Texture of 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. Province of Bergamo: Averara, Carona, Cusio, Foppolo, Mezzoldo, Piazzatorre, Santa Brigida e Valleve |
Source of milk | Cows (and max 10% goat milk) |
Certification | Italy: Denominazione di Origine Protetta 1996 (Reg. CE n.1263/96) |
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The cheese received the DOP (protected denomination of origin) recognition in 1996, with a less restrictive product specification than the traditional one.
Since then, another version of Bitto, called Bitto storico ("historical Bitto"), has been produced by means of traditional methods and promoted by Slow Food (slow movement). In September 2016 Bitto storico changed its name to Storico ribelle.[1]