Hard mountain-pasture cheese · Valtellina
Bitto DOP
By Eros Buratti (sélection) · Lombardy (Valtellina), Italy
A mountain-pasture cheese from Valtellina, cooked pressed hard paste, made with raw cow's milk (sometimes with a little Orobica goat's milk). Renowned for its longevity: it can age for several years. Alpine flavour, milky-hazelnut.
DOPAppellation
Hard mountain-pasturePaste
Raw cow's milkMilk
ValtellinaRegion
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Thin straw to amber rind, compact straw-yellow paste.
Aroma
Herbaceous, alpine.
On the palate
Milky, hazelnut, buttery, long.
Aromas
Alpine herbaceousHazelnutHayButtery
Pairings
Valtellina Superiore (Nebbiolo)PizzoccheriPolentaHoney & nuts
IIIThe producer
Selection by Formaggi di Eros (Eros Buratti, Verbania), affineur; cheese produced within the Valtellina DOP zone.
VSpecifications
- Origin
- Lombardy (Valtellina), Italy
- Format
- ¼ form (~3 kg)
- Packaging
- Sold by weight
- Storage
- Refrigerated (2–4 °C)
- Reference
- FRO-013
Information
- Milk
- Raw cow's milk (+ possible Orobica goat's milk)
- Paste type
- Hard, pressed, cooked
- Ageing
- Min. ~70 days (up to several years)
- Raw / pasteurised milk
- Raw milk
- Appellation
- Bitto DOP
The cheese