Historic Bitto is an excellence of Valtelina, a valley where the river Adda, one of the most known river in Italy, springs and flows. Bitto is also known as Principe delle Alpi since its DOP is got by mixed cow’s and goat’s milk, milked from animals put out to mountain pasture in the province of Sondrio.
Milk processing follows tradition techniques, thus enabling to get cheese with all the fragrances of flowery mountain meadows.
Limitless its maturing during which its organolectic characteristics change, eachone different from another, depending on grass first, on hay later, to finish on wood. The quantity is restricted and addressed to particularly exigent consumers.
To enjoy it, this cheese must be put to room temperature, carefully and slowly masticated, to let that its taste wraps us up.