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Cheese from Italy, Lombardy, the province of Sondrio
Bitto is a cooked, raw-milk alpine cheese made only in summer on the high pastures of the Valtellina, from cow's milk with up to 10% goat's milk. The milk is renneted on the alp right after milking, the curd is cut to rice-grain size and cooked at 48–52 °C, and the wheels age at least 70 days and often for many years. Storico Ribelle is the Presidium version, with 10–20% goat's milk, no starters and at least 12 months of ageing. Made in 7 steps over 14 months – 10 years. The longest step, long ageing, takes 12 months – 10 years (Slow Food Foundation for Biodiversity). The milk's own spontaneous cheese microflora, which the specification relies on in place of added starter does most of the fermenting.
| Main step | 12 months – 10 yearsReported[sf-ribelle] | Long ageing |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-bitto] | Rennet the milk on the alp |
| Raw whole cow milk from a single milking · From cows fed alpine pasture; worked on the spot right after milking[bitto-disc1995] | |
| up to 10% | Raw goat milk · The Storico Ribelle Presidium uses 10–20% milk from Orobica goats[bitto-disc1995][sf-ribelle] |
| Calf rennet[bitto-disc1995] | |
| Salt · Dry salt (the ONAF summary also lists brine)[bitto-disc1995][onaf-bitto] | |
| Starter | none in the 1995 specification, which relies on the milk's own flora; the Presidium uses no starters |
Total time across the recorded steps: 14 months – 10 years
What changes: Calf rennet goes into warm milk fresh from the cows, in a cauldron over a fire
The 1995 specification asks for the milk to be coagulated straight away on the spot, with calf rennet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bitto is made only during the summer alpine season, from the milk of a single milking that is renneted on the pasture straight away, and the specification relies on the milk's own flora rather than starter. A little goat's milk sharpens the aroma, and the wheels can age for a decade.
Bitto is a raw-milk cheese, but its curd is cooked at 48–52 °C and the cheese is aged at least 70 days. ANSES's advice that vulnerable people avoid raw-milk cheeses exempts cooked pressed cheeses of this kind.
Every number is labelled with how it is known. How this atlas is made
The name comes from the Bitto valley and river. The cheese became a DOC in 1995 and a PDO in 1996. Makers in the Gerola and Albaredo valleys, the historic heart of the area, sell their cheese under the name Storico Ribelle as a Slow Food Presidium.
