Bitto

The Bitto is an Italian cheese from Lombardy.

History

The origin of the Bitto goes back to the Celtic settlement. From the Celtic word bitu ( everlasting ) the name of the valley and the river are derived. The result is this cheese from the need to process the excess milk. Over the centuries, the Bitto developed into one of Italy's most popular cheeses. Leonardo da Vinci already raved Ludovico il Moro in front of the cheese and wine from the valleys of Valchiavenna and Valtellina.

Trademarks

The Bitto can be seen at the origin mark on the pale yellow, smooth bark and the label on the top of the loaf, on which an Alpine landscape is shown. The cheese is ivory in color, the strength depending on the maturity. The mild and fine flavor is complemented by a spicy- spicy flavor.

Area of ​​production

The Bitto DOP may be made ​​throughout the province of Sondrio and in the neighboring communities Averara, Carona, Cusio, Foppolo, Mezzoldo, Piazza Torre, Santa Brigida and Valleve.

Use in the kitchen

As a table cheese for a light wine from Valtellina, but also in polenta and noodles, he is very popular in the region. The Bitto is supported in part by Slow Food.