Bitto PDO is Protected Denomination of Origin cheese is made according to long-standing traditions with a deep connection to the mountains of Valtellina. It is produced only during the summer in mountain pastures, where the cattle feed on fresh grass. For thousands of years dairy farmers have been passing on traditional techniques used to produce Bitto. Bitto's name “Bitu” in fact means perennial, and refers to its great predisposition to age. Bitto is produced with whole cream cow’s milk and sometimes an addition of goat’s milk, that gives it its special aroma, and is processed right after milking. The cheese is dry salted to ensure better ripening. At the end of the summer the aging process is moved to the “casera”, the cellar. Bitto tastes extraordinary, and when it is aged up to one year or more it becomes a rare gourmet delight like few others in the world.
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