Bitto has a wonderfully tangy flavor and is made from local milk that possesses hints of wild grasses and herbs of Valtelina
Because of its geographic isolation, the Valtellina region has retained the richness
of its soil and the heritage of its food products. High up in the Italian Alps, Valtellina
has a micro-climate all its own. Frigid in the winter, beautiful in the summer, it is a
difficult place to live year round. The famous cheese from Valtellina is called Bitto,
but because of the violent climactic fluctuations of the Valtellina region, Bitto can
only be made during four months out of the year. Bitto has a wonderfully tangy
flavor and is made from local milk that possesses hints of wild grasses and herbs
native to the Valtellina. Aged for one year, this cheese has a hard texture and a
biting, full-bodied flavor. A true undiscovered gem!
Made from unpasteurized cow's milk.
Sold as a whole form of about 8 Kg
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Product Type:
Other
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Texture:
Hard
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Place of Origin:
Italy
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