Bitto is made from raw, whole, freshly milked cow\u2019s milk, with the optional addition of up to 10% goat\u2019s milk. It is produced on mountain pastures in the province of Sondrio and in a number of neighbouring municipalities in the Upper Brembana Valley and the province of Lecco. Production takes place exclusively in summer, during the alpine grazing season, from 1 June to 30 September. The cows are fed mainly on pasture grass from the production area. Ageing must last at least 70 days and begins in the alpine dairies. A PDO with a rich history of stories, fascination and tradition, created at altitudes above 1,500 metres. <\/p>\n
Bitto has a regular cylindrical shape, with flat faces 30\u201350 cm in diameter and a concave heel with sharp edges, 8\u201312 cm high. Wheels weigh between 8 and 25 kg. The paste ranges from white to straw yellow and has a compact structure with sparse, small \u201cpartridge-eye\u201d openings. Its flavour is sweet and delicate, carrying the aromas of the alpine pastures; it becomes more intense as it matures. Ageing can continue for as long as ten years, turning Bitto into one of the most sought-after delicacies in the world of cheese. <\/p>\n","protected":false},"excerpt":{"rendered":"
PDO semi-hard cheese produced exclusively from whole cow’s milk and up to 10% goat’s milk. Minimum maturation period of 70 days. <\/p>\n","protected":false},"featured_media":4847,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[113],"product_tag":[],"class_list":["post-4852","product","type-product","status-publish","has-post-thumbnail","product_cat-pdo-cheeses","first","instock","shipping-taxable","product-type-variable"],"acf":[],"yoast_head":"\n