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Bitto

Bitto is an Italian DOP (denominazione di origine protetta) cheese produced in the Valtelline Valley, in Lombardy. It owes its name to the Bitto River. Bitto is produced only in the summer months, when the cows feed on the high alpine meadows. The cheese received the DOP (protected denomination of origin) recognition in 1996, with a less restrictive product specification than the traditional one. Since then, another version of Bitto, called Bitto storico ("historical Bitto"), has been produced by means of traditional methods and promoted by Slow Food (slow movement). In September 2016 Bitto storico changed its name to Storico ribelle.

Source: Wikipedia

Bitto
Licence Source

Recipes

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Bitto | Local Cheese From Valtellina, Italy | TasteAtlas

What is Bitto? Certainly the finest and most well-known cheese of Valtellina valley, Bitto is a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dates back...
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Bitto Storico: The Oldest Edible Cheese in the World - Luxe Adventure Traveler

Found only in the village Gerolo Alta, Bitto Storico is the world's oldest edible cheese and a DOP product unique to Italy's Lombardy region...

Associated Dishes

Taleggio
Side, Snack, Appetizer
Gardesana sauce
Side, Snack, Appetizer
Robiola di Roccaverano
Robiola di Roccaverano
Side, Snack, Appetizer
Tonno di coniglio
Side, Snack, Appetizer