Bitto DOP Cheese

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Bitto DOP Cheese

Ferments: natural from calf
Rind: thin, compact, straw-yellow colour turning brown with time.
Paste: yellowish, compact, pitted with sparse partridge-eye holes.
Surface: Flat or almost flat
Thickness: 3.15 inch
Territory: the entire province of Sondrio, especially, the Valtellina, the in the province of Bergamo, such areas of Averara, Carona, Cusio, Foppolo, Mezzoldo, Piazzatore, Saint Brigida and Valleve.
Label: DOP

Zones of production: the entire province of Sondrio, especially la Valtellina and, in the province of Bergamo, territories of Averara, Carona, Cusio, Foppolo, Mezzoldo, Piazzatore, Santa Brigida and Valleve.

Maturation: from minimum of 70 days to the ageing of 10 years.

Ingredients: milk, rennet and salt.

For everyday consumption, it is recommended to preserve it in a refrigerator on a less cold shelf inside the package paper or aluminium.