Bitto Dop 4 years aged, the characteristic mountain gaze intense aroma

17/02/2016 - The area of origin of the milk destined to the transformation into Bitto cheese includes the whole territory of the province of Sondrio and the borderline territories of those districts in the province of Bergamo in Val Brembana: Averara, Mezzoldo, Piazzatorre, Santa Brigida and Valleve.
With the aging the paste becomes more compact, friable and dark to the palate, it is golden yellow coloured; the crust thickens and acquires a darker colour, while the eyes are full of an intense flavour.
The taste, sweet and delicate in the young cheese, becomes more intense with the proceeding of the maturation.
The eventual addition of goat milk emphasize the characteristic aroma. With a 3\4 years aging the result is a great product, but the aging can prolong to 7\8 years.
The bitto, besides being an excellent table cheese, is very fit for the preparation of typical Valtellina recipes like the Pizzoccheri, Sciatt and cornmeal mush with cheeses; it can also be appreciated at the end of the meal, accompanied by a glass of good red wine.
Prolonging the aging it becomes a great seasoning cheese which, when grated, can replace Grana Padano cheese.
Bitto can be conserved in fridge at 0-6 degrees wrap up in a rag or in a food paper sheet.

Articolo tratto da: OIP Editing

Bitto Dop aged cheese 4 years - Stagionatore Emilio Brullo

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Bitto Dop 4 years aged, the characteristic mountain gaze intense aroma