Bitto DOP Cheese
- Ferments: natural from calf
- Rind: thin, compact, straw-yellow colour turning brown with time.
- Paste: yellowish, compact, pitted with sparse partridge-eye holes.
- Surface: Flat or almost flat
- Thickness: 3.15 inch
- Territory: the entire province of Sondrio, especially, the Valtellina, the in the province of Bergamo, such areas of Averara, Carona, Cusio, Foppolo, Mezzoldo, Piazzatore, Saint Brigida and Valleve.
- Label: DOP
Zones of production: the entire province of Sondrio, especially la Valtellina and, in the province of Bergamo, territories of Averara, Carona, Cusio, Foppolo, Mezzoldo, Piazzatore, Santa Brigida and Valleve.
Maturation: from minimum of 70 days to the ageing of 10 years.
Ingredients: milk, rennet and salt.
For everyday consumption, it is recommended to preserve it in a refrigerator on a less cold shelf inside the package paper or aluminium.
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Last site update
08 October 2008
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