Bitto DOP ---

The production process of Bitto, like all D.O.P. brands, is subject to a strict protocol: raw whole cow's milk cheese may have a maximum addition of 10% raw goat's milk. Processing must be done on-site within 30 minutes of milking. The cheese ready for tasting will have a cooked paste, semi-hard or hard if well-aged (aging varies from a minimum of 70 days to over 10 years). From the seventieth day onwards, the Protection Consortium, after inspection, applies the appropriate branding mark. To obtain such a distinctive cheese, dairy cows must be fed with pasture grass from the alpine meadows of the production area, which can only be supplemented with 3 kg of dry matter per day composed of corn, barley, wheat, soy,