Formaggio Bitto PDO - Alpine Hard Cheese from the Orobic Valleys

Q: Where is Formaggio Bitto DOP made and what is its history?

Bitto is Italy's most long-lived cheese: produced exclusively on the summer alpine pastures of Valtellina between June and September, at a minimum altitude of 1400 metres, it can age for over ten years - an absolute record among

Q: Is Formaggio Bitto DOP DOP certified? What guarantees its quality?

Certification: PDO — Protected Designation of Origin (EU)Description:Full-fat cheese made from raw alpine cow's milk above 1,400 m, with possible addition of goat's milk up to 10%. Produced only in summer at alpine pastures in Valtellina. Minimum ageing 70 days. Double quality marking: origin stamp by producer and fire brand by the Consortium.Certifying body:Consorzio Tutela Valtellina Casera e Bitto + CSQA Certificazioni🌐 Official website | 📄 Production specification (PDF)

Bitto PDO cheese

Semi-hard cheeses / Cow's milk

€73,20

Bitto PDO cheese

€73,20 / 1.5 kg

Weight: 1.5 kg

SKU: A1741

Purchased 15 times

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Bitto PDO is a prized Alpine cheese produced exclusively in high‑mountain pastures using raw cow’s milk and a small percentage of goat’s milk.

Traditional processing and long aging create a compact texture, intense aromas and a complex flavor profile with notes of alpine butter, mountain herbs and dried fruit. Rare, identity‑rich and highly appreciated by connoisseurs, it is ideal for tastings, structured pairings and traditional Valtellina dishes.

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The Cheese Bitto PDO is one of the most prestigious cheeses of the Italian Alps. Produced in summer on high-altitude pastures, it captures the richness of alpine herbs and traditional cheesemaking. Its aging can range from 12 months to over 10 years, making it one of the world’s most age-worthy cheeses.

Origin and Ingredients Made from raw cow’s milk from grazing cows enriched with 10–20% goat’s milk, which adds depth and aromatic complexity. The rich alpine herbs deeply influence the milk’s flavor profile.

Production Method The milk is processed directly on the alpine pasture, heated in copper vats over open fire, curdled, the curd broken, cooked, extracted and pressed in wooden molds, then salted. The wheels are aged in mountain cellars for months or years, developing crystals, a crumbly texture and deep aromas.

Aroma and Flavor The Cheese Bitto PDO offers aromas of alpine herbs, melted butter, nuts and broth. On the palate, it is intense, persistent, slightly spicy and richly layered.

Use in the Kitchen Perfect for:

gourmet cheese boards
pairings with structured red wines and passiti
pizzoccheri and traditional alpine dishes
pasta, risotto, soups
carpaccio and salads

Why Choose It With its artisanal production, limited availability and extraordinary aging potential, the Cheese Bitto PDO stands out as a cheese of exceptional character and prestige, sought by connoisseurs and a symbol of Italian alpine tradition.

FAQ

Where is Formaggio Bitto DOP made and what is its history?

Bitto is Italy's most long-lived cheese: produced exclusively on the summer alpine pastures of Valtellina between June and September, at a minimum altitude of 1400 metres, it can age for over ten years - an absolute record among

How to store Formaggio Bitto DOP and what to pair it with?

Temperature: 10-14 degrees C in a cool cellar for aged versions; 4-8 degrees C in the fridge for young wheels
Wrap in cheese paper or cotton cloth; do not seal in cling film
Very aged versions (over 5 years) can even tolerate open cellar conditions
Do not freeze; use within 4-6 weeks of opening

In the kitchen: Young Bitto is the historic ingredient of Pizzoccheri from Valtellina - the emblematic dish of Lombard alpine cuisine. Melted over polenta taragna with alpine butter. Shaved on a board with bresaola della Valtellina and rhododendron honey. Very aged versions are served pure as meditation cheeses at room temperature with Valtellina Superiore Inferno or Sassella DOCG.

Is Formaggio Bitto DOP DOP certified? What guarantees its quality?

Certification: PDO — Protected Designation of Origin (EU)

Description:
Full-fat cheese made from raw alpine cow's milk above 1,400 m, with possible addition of goat's milk up to 10%. Produced only in summer at alpine pastures in Valtellina. Minimum ageing 70 days. Double quality marking: origin stamp by producer and fire brand by the Consortium.

Certifying body:
Consorzio Tutela Valtellina Casera e Bitto + CSQA Certificazioni

🌐 Official website | 📄 Production specification (PDF)

Is Formaggio Bitto DOP gluten-free? Does it contain lactose?

Allergens: raw cow's milk; possible raw goat's milk up to 10% - check label
Lactose: minimal residue in versions aged over 12 months
Gluten: absent
Pregnancy: not recommended - unpasteurised raw milk
Vegan/vegetarian: not suitable (animal rennet)

Main characteristics

Milk: raw whole cow milk with possible addition of raw goat milk ≤ 10%, processed within 1 hour of milking
Classification: PDO, full-fat, cooked paste, exclusively summer production (1 June–30 September)
Zone: alpine pastures of Sondrio province and surrounding municipalities of Bergamo and Lecco, minimum altitude 1,400 m
Curd heating: 48–52 °C for approximately 30 minutes
Shape: cylindrical, concave heel; production date impressed on the heel
Paste: compact, rare partridge-eye holes, colour from white to pale straw yellow
Ageing: minimum 70 days; can exceed 10 years
Governing body: Consorzio Tutela Formaggi Valtellina Casera e Bitto

SHIPPING within ITALY is FREE.
Exclusively for CHEESE, CURED MEATS, and MEAT, shipments are dispatched on MONDAY, TUESDAY, and WEDNESDAY before 3:00 PM.

Shipments of OTHER PRODUCTS are dispatched EVERY BUSINESS DAY.

Delivery takes place within 3 business days if the products were paid for by Credit Card or PayPal, barring unforeseen circumstances.

Delivery takes place within 5 business days if the products were paid for by Bank Transfer, barring unforeseen circumstances.

For all HARD-TO-REACH DESTINATIONS (mountain areas, islands, etc.), delivery times may increase from 3 to 8 business days.

HOME DELIVERY and INTERNATIONAL RATES
Home delivery with SDA, GSL, Bartolini, TNT, UPS and FEDEX, SVAT, STEF, and others.

The price is Euro 15.00-20.00 +VAT | from 0.1 kg to 3 kg to the following countries:
Austria, France, Switzerland, Luxembourg, Germany.

The price is Euro 23.00-45.00 +VAT | from 3.1 kg to 40 kg to the following countries:
Austria, France, Switzerland, Luxembourg, Germany.

PALLETIZATION is quoted upon request, departing from our MILAN LOGISTICS HUB (DRY, REFRIGERATED 0 +4°C, FROZEN -18°C)

Shipping your package
Packages are usually shipped after payment is received and delivered by courier within 3 to 8 business days.