Bitto Cheese
The most representative product of the territory of Orobie Valtellinesi Park is without a doubt the famous Bitto cheese. Produced in the valleys
whose names derive from it (Valli del Bitto di Gerola and Albaredo), it
obtained in 1995 the Designation of Origin (DO), and afterwards the
Protected Designation of Origin (PDO).
This cheese has very ancient
origins and is produced still today with the traditional method, in the
so-called "calecc", that is structures made of four dry-stone walls
covered by a movable piece of cloth.
Bitto, a cheese with a semi-cooked texture, is made with cow's milk
and no more than the 10% of goat's milk. It can be eaten alone and, if matured from one to three years, as a delicious cheese used to flavor the
traditional "pizzoccheri".
