Bitto is a cheese produced in Valtellina, a valley in Northern Italy, crossed by a stream from which it takes its name. The authentic Bitto requires the use of cow's and goat's milk, in the proportion of 80% and 20%. The cylindrical shapes, with a weight ranging from 33 to 55 pounds, are rubbed with salt for 21 consecutive days. After about a month, Bitto can already be commercialized, however its paste is considerably refined with aging , which can even reach 8-10 years. Its best moment, however, reaches it towards the three years of maturation, when the weight of the wheels begins to decrease while the flavor increases. Bitto is crumbly and manages to retain a particular creaminess. Its production is quite limited; for this reason it is not always available.

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