Bitto ( lmo, 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.
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 Food is an organization that promotes local food and traditional cooking. It was founded by Carlo Petrini in Italy in 1986 and has since spread worldwide. Promoted as an alternative to fast food, it strives to preserve traditional and r ...
(
Slow movement Slow movement may refer to:
* Slow movement (music)
*Slow movement (culture)
*Bradykinesia
Hypokinesia is one of the classifications of movement disorders, and refers to decreased bodily movement. Hypokinesia is characterized by a partial or com ...
). In September 2016 Bitto Storico changed its name to ''Bitto ribelle''.
Production areas
The production area includes
province of Sondrio
The Province of Sondrio ( it, provincia di Sondrio) is in the Lombardy region of northern Italy. Its provincial capital is the city of Sondrio. As of 2017, it has a population of 181,403.
History
The Province was established in 1815, withi ...
(from the
Spluga valley to
Livigno, some
comuni
The (; plural: ) is a local administrative division of Italy, roughly equivalent to a township or municipality. It is the third-level administrative division of Italy, after regions ('' regioni'') and provinces (''province''). The can also ...
from the
Val Brembana
Val Brembana is a valley in Lombardy, northern Italy. It takes its name from the river crossing it, the Brembo.
Geography
The Bergamo Alps form the valley's northern limits, notably the Tre Signori and Diavolo di Tenda Peaks, while at south li ...
and the
Gerola Alta and
Albaredo per San Marco vallies.
Production
Bitto Storico is made from whole cow's milk produced in the summer months around the Valtellina valley, to which must be added 10% to 20% goat's milk. Adding a higher percentage of goat's milk allows long aging of 10 years or more. However, due many uncontrollable factors, it is the dairyman's job to determine how long to age each Bitto wheel.
Bitto DOP can be added with goat's milk (it is not mandatory) and can use arbitrary feed for the cows the use enzyme can be used in powder.
References
External links
*
Formaggio Bitto Storico Presidio Slow FoodConsorzio Tutela Valtellina Casera e Bitto
{{Italian cheeses
Cow's-milk cheeses
Italian products with protected designation of origin
Cheeses with designation of origin protected in the European Union
Lombard cheeses