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Cheese from Italy, Lombardy, the province of Sondrio
Bitto is a cooked, raw-milk alpine cheese made only in summer on the high pastures of the Valtellina, from cow's milk with up to 10% goat's milk. The milk is renneted on the alp right after milking, the curd is cut to rice-grain size and cooked at 48–52 °C, and the wheels age at least 70 days and often for many years. Storico Ribelle is the Presidium version, with 10–20% goat's milk, no starters and at least 12 months of ageing.
| Raw whole cow milk from a single milking | Cows are fed wild grasses and forage crops, possibly dried as hay, from the area; the milk is worked on the spot right after milking[bitto-disc1995] |
| Raw goat milkup to 10% | The Storico Ribelle Presidium uses 10–20% milk from Orobica goats[bitto-disc1995][sf-ribelle] |
| Calf rennet | [bitto-disc1995] |
| Salt | Dry salt (the ONAF summary also lists brine)[bitto-disc1995][onaf-bitto] |
| Starter | the milk's own cheese microflora develops spontaneously (1995 specification); the Presidium forbids starters |
Total time across the recorded steps: 14 months – 10 years
What changes: Calf rennet goes into warm milk fresh from the cows, in a cauldron over a fire
The 1995 specification asks for the milk to be coagulated straight away on the spot, with calf rennet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bitto is a cooked, raw-milk alpine cheese made only in summer on the high pastures of the Valtellina, from cow's milk with up to 10% goat's milk. The milk is renneted on the alp right after milking, the curd is cut to rice-grain size and cooked at 48–52 °C, and the wheels age at least 70 days and often for many years. Storico Ribelle is the Presidium version, with 10–20% goat's milk, no starters and at least 12 months of ageing. Made in 7 steps over 14 months – 10 years. The longest step, long ageing, takes 12 months – 10 years (Slow Food Foundation for Biodiversity). The milk's own cheese microflora, which develops spontaneously while the milk is coagulated on the spot does most of the fermenting.
| Main step | 12 months – 10 yearsReported[sf-ribelle] | Long ageing |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-bitto] | Rennet the milk on the alp |
Bitto is made only during the summer alpine season, from the milk of a single milking that is renneted on the pasture straight away, and the specification has the milk's own cheese microflora develop spontaneously. A little goat's milk sharpens the aroma, and Storico Ribelle wheels can age for up to ten years.
Bitto is a raw-milk cheese. Its curd is cooked at 48–52 °C and the cheese is aged at least 70 days. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses, except pressed cooked cheeses such as gruyère or comté. The ONAF sheet lists Bitto as cooked curd with pressing not applicable, so this page does not claim that the exception covers it.
Every number is labelled with how it is known. How this atlas is made
The name comes from the Bitto valley and river. The cheese became a DOC in 1995 and a PDO in 1996. Makers in the Gerola and Albaredo valleys, the historic heart of the area, sell their cheese under the name Storico Ribelle as a Slow Food Presidium.
