Aged CheesesThe best cheeses from Valtellina inspired by tradition, with Protected Designation of Origin status: Bitto PDO and Valtellina Casera PDO. Besides them we have Valfontana, Chiuro and the timeless classic Latteria. Our experienced cheese makers hand down from generation to generation the processing and aging techniques used to produce these masterpieces. Their taste becomes more intense with age, and can be enhanced when paired with the fine DOCG (controlled and warranted designations of origin )red wines from Valtellina.
The Bitto PDO (Protected Denomination of Origin) is a cheese of great tradition with a deep connection to the mountains of Valtellina. It is produced during the summer in mountain pastures, where the cattle feed on fresh grass. For thousands of years the dairymen have been passing on the technique to produce Bitto, whose name “Bitu” means perennial, and refers to its great predisposition to age. It is produced with whole cream cow’s milk and sometimes an addition of goat’s milk, which gives it its special aroma, and is processed right after the milking. The cheese is dry salted to ensure better maturation. At the end of the summer the aging process is moved to the “casera”, the cellar. Bitto tastes extraordinary, and when aged up to one year or more it becomes one rare “meditation cheese” like few others in the world.
cow's milk, goat's milk, rennet, salt
11 Kg ± 10%
1737 kJ / 419 kcal
35,4 g (saturated: 22,5 g)
0,5 g (sugars: 0,1 g)