Certainly the finest and most well-known cheese of Valtellina valley, Bitto is a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dates back to the Celts, who were expert shepherds and dairymen.
Having been forced off the plains by the Romans, they found refuge in the mountainous region of Valtellina. Bitto is made from cow's milk with the addition of 10-20% of goat's milk. Young bitto is called giovane and it is soft in texture, white in color, and has a sweet flavor, similar to Gruyère.
As it ages, it gets crumbly and small white dots appear on the rind. After a year of aging, it turns yellowish, has quite a sharper taste, and is typically used for grating. Thanks to its unique feature of long-term preservation, if conserved and matured well, the best Bitto cheeses can be kept for over 10 years!
Part of
Polenta taragna della Valchiavenna
Polenta taragna della Valchiavenna is a variation on the traditional polenta, originating from the Valchiavenna area in northern Italy. The porridge is made with a combination ... Read more
Polenta taragna
Polenta taragna is an elaborate polenta spin-off made with a mix of yellow cornmeal and buckwheat flour, enriched with butter and cheese that are mixed in right before ... Read more
Risotto con bitto e bresaola
Risotto con bitto e bresaola is a traditional type of risotto originating from Valtellina. The risotto is usually made with a combination of Arborio rice, onions, olive ... Read more
Pizöcar
Pizöcar is a traditional type of dumpling from the Valtellina region of northern Italy, celebrated for its Alpine culinary heritage. Made primarily with buckwheat ... Read more
Pairing tips
Nero d’Avola
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Inferno
Inferno is a type of wine produced under Valtellina Superiore appellation in Lombardy. It is the smallest subregion in Valtellina, occupying small terraces dispersed ... Read more
Aglianico
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Sassella
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Serve with
Bresaola e porcini
This simple antipasto known as bresaola e porcini is prepared throughout Valtellina, and it's the best proof that there is no need to complicate when prime ingredients ... Read more
Polenta
Polenta is an ancient dish of Northern Italian origin, most commonly made from coarse corn flour cooked in water. Although polenta today is characterized by its intense ... Read more
Bitto festivals
