This is the alter ego of ‘Bitto’ cheese, produced mainly in the autumn, winter and spring months is made exclusively on the alpine pastures. Like Bitto, it was awarded denomination of protected origin (DOP) status in 1995. It can be ripened with excellent results but it is often preferred fresh on its own or as an ingredient of traditional Valtellina recipes.
Warning: Last items in stock!
Availability date: 11/17/2020
Its aspect and texture is soft, elastic, with yellow pastpresented with small pinholes.
The flavour is intense, piquant and dry with traces of hay.
Mostly used as a melting cheese in the Valtellina region.
Serving suggestions: Red wines. Blueberry jam. Rye bread. Valtellina ‘pizzoccheri’ and ‘sciatt’ (filled buckwheat pancakes)
Production method: artisan
Salting: dry / in brine
Ripening: at least 70 days
Fats: 45% M.F
Producers: Valtellina dairies
Please consider that when ordering pieces, the size of each piece can have a slight variation.
Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.