Translation: Named after the Bitto river, in the Valtelline valley in Lombardia, Northern Italy.
Description: Hard cow’s milk cheese with a distinct grassy flavour (similar to gruyere). Unlike Parmigiano Reggiano, it doesn’t taste very salty, even when aged.
There’s a version of this cheese called “Bitto Storico” – a traditional practice of aging the cheese for up to 10 years. It is considered one of the longest aged cheeses in existence.
You’ll recognize this cheese from Stanley Tucci’s “Searching for Italy” show on CNN. Where he visits the traditional Bitto production facility.
Aged: minimum 3 months, to 10 years
Aroma: Grassy and floral
Flavour: Buttery with hints of dried flowers, not salty