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".

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