Bitto becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lombardy.
Bitto is produced exclusively with milk produced in the mountain pastures in the province of Sondrio and some neighboring towns of the Upper Valley Brembana and the province of Lecco. The Celts can be traced back to the ancient technique of processing and the name Bitto ‘Bitu’ which means perennial.
The production period runs from 1 June to 30 September. Bitto PDO is produced with cow’s milk straight from the cow with the possible addition of goat milk but not in excess of 10%. The feeding of the cows from which the milk is mainly composed of grass grazed the pastures of the production area. The cooking of the curd occurs at a temperature between 48 ° and 52 ° C. The seasoning should be continued at least 70 days and begins in the alpine huts. Bitto has a cylindrical shape, smooth, flat surfaces with a diameter between 30 and 50 cm; the sides are concave sharp-edged top 8-10 cm; the weight varies from 8 to 25 kg. The pasta, white to pale yellow, is characterized by a compact, with holes to shave partridge eye.
The flavor of Bitto PDO is sweet, delicate and embodies the scents dell’Alpeggio; become more intense as it matures and can be extended even up to ten years to become one of the most sought after delicacies in the world of cheese, served with a fine glass of red wine DOCG Valtellina.


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