Ode to the Bitto, the enduring Valtellina cheese

16/02/2017 - The Bitto Storico is an artisanal product, it is produced only during the summer in the 12 authorized mountain pasture.
The cattle, Bruno Alpine race cows and orobic race goats, is carried on the pastures in June and remains there until September.
This product is born in the Valli Orobiche and the alpine pastures, and it is the result of the meeting of humidity, temperature and manual skills. The area Bitto DOP production area includes the province of Sondrio and the districts of the high Brembana valley.
The Bitto Storico production area instead is limited on the Orobiche Pre-Alps, between the provinces of Sondrio, Bergamo and Lecco.
The main valleys of production are Gerola and Albaredo, the valleys of Bitto.
In addition to the taste rich in herbaceous aromas and perfumes, the Bitto improves with the passing of time.
Its success is due to the aging too, a Bitto wheel can be conserved for over 10 years.
The purists are horrified by the idea of using it in some recipes, so they enjoy it purely, slowly, to maintain on the palate the aromas of flowers and august herbs.
It melts instantly in the mouth and it lives aromas of dried fruit, butter, hay, dried flowers.
The Bitto gives its best at an environment temperature, so before enjoying it take it far from cold places for half a day.

Articolo tratto da: OIP Editorial Department

Bitto 18 mesi di stagionatura - Stagionatore Emilio Brullo

Out of stock

Bitto Dop aged cheese 4 years - Stagionatore Emilio Brullo

Out of stock

Data

Ode to the Bitto, the enduring Valtellina cheese