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P.D.O. Bitto cheese is produced only in the summer on the mountain pastures, where the herds feed on fresh grass.
Unmistakable flavor, technique passed down through generations of cheesemakers and respect for the strict specifications that give it the protected designation of origin: Bitto D.O.P. is a cheese with an extraordinary connection to the mountains of Valtellina. It is produced in the summer on the mountain pastures, where the herds feed on fresh grass, using raw whole cow's milk processed immediately after milking. The specifications allow the possible addition of a portion of goat's milk, which gives it a particular aroma.
Over time it becomes one of the rare meditation cheeses in the world, to be tasted carefully to discover its flavors, scents and aromas.
Maturation: 70 days
P.D.O. Bitto cheese
€13.00
P.D.O. Bitto cheese is produced only in the summer on the mountain pastures, where the herds feed on fresh grass.
Unmistakable flavor, technique passed down through generations of cheesemakers and respect for the strict specifications that give it the protected designation of origin: Bitto D.O.P. is a cheese with an extraordinary connection to the mountains of Valtellina. It is produced in the summer on the mountain pastures, where the herds feed on fresh grass, using raw whole cow's milk processed immediately after milking. The specifications allow the possible addition of a portion of goat's milk, which gives it a particular aroma.
Over time it becomes one of the rare meditation cheeses in the world, to be tasted carefully to discover its flavors, scents and aromas.
Maturation: 70 days
INGREDIENTS: Raw cow's MILK, salt, rennet.
Fun fact: the processing techniques have been handed down for millennia, as evidenced by its name of Celtic origin: "Bitu", which means perennial, a name that tells of its marked aptitude for aging. The refinement can also be prolonged for years in the "casera", the cellar dedicated to cheeses.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
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