Bitto cheese has remote origins which are rooted in the Alpine area of Valli del Bitto di Albaredo and Gerola, right in the heart of the Parco delle Orobie Valtellinesi. In year 2000 it was awarded the certificate of Appéllation d'Origin Protégée by the European Community.
It is fat, middle-hard, middle-ripe, Alp cheese. Its cylindrical cheeses are 40-50 cm in diameter, 9-12 cm high and weigh from 9 to 20 kg. Its colour varies from white to straw-yellow according to ripe.
The producing process covers a period of 4 months - from the 1st June to the 30th September - and fully respects the tradition and the environment.
At the beginning of its ripening process its taste is sweet and delicate. After the first year it develops a sharper and richer flavour, its nobility increases, becoming finally an excellent product to be found on the most refined tables.
Nutritional facts per 100 g:.
Calories: 279 Kcal
Proteins: 20,1 g
Carbohydrates: 0,8 g
Fats: 21,7 g
: Bitto D.O.P.