Bitto is the typical cheese of the Lombard alpine pastures, named after the river of the same name that flows from Gerla. In Celtic, it means "Perennial," as it is one of the few cheeses that, if well aged, can even be consumed after 10 years. Depending on the aging, it can have a soft or hard rind. The color is straw-yellow, turning brown as it ages. The texture is generally elastic, becoming hard and crumbly over time. Bitto is a cheese with a high aromatic intensity. It has a sweet, delicate flavor, encapsulating the tastes of the alpine pasture. The weight varies from 8 kg to 25 kg. Pairings: Bitto DOP Cheese is excellent even when consumed on its own. It is a crucial ingredient in the famous Valtellina-style Pizzoccheri recipe. Storage: In the refrigerator or in a cellar Aging: 23
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Bitto is the typical cheese of the Lombard alpine pastures, named after the river of the same name that flows from Gerla. In Celtic, it means "Perennial," as it is one of the few cheeses that, if well aged, can even be consumed after 10 years. Depending on the aging, it can have a soft or hard rind. The color is straw-yellow, turning brown as it ages. The texture is generally elastic, becoming hard and crumbly over time. Bitto is a cheese with a high aromatic intensity. It has a sweet, delicate flavor, encapsulating the tastes of the alpine pasture. The weight varies from 8 kg to 25 kg. Pairings: Bitto DOP Cheese is excellent even when consumed on its own. It is a crucial ingredient in the famous Valtellina-style Pizzoccheri recipe. Storage: In the refrigerator or in a cellar Aging: 23
