 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (March 2013) |
| Bitto | |
|---|---|
 Wrapped Bitto Texture of Bitto | |
| Country of origin | Italy |
| Region, town | Lombardy: province of Sondrio (from the Valle Spluga to Livigno, some comuni from the Val Brembana and the original valleys Gerola Alta and Albaredo per San Marco. Province of Bergamo: Averara, Carona, Cusio, Foppolo, Mezzoldo, Piazzatorre, Santa Brigida e Valleve |
| Source of milk | Cows (and max 10% goat milk) |
| Certification | Italy: Denominazione di Origine Protetta 1996 (Reg. CE n.1263/96) |
 Related media on Commons | |
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Bitto (Lombard: bit) is an Italian DOP (denominazione di origine protetta) cheese produced in the Valtelline Valley, in Lombardy. It owes its name to the Bitto River. Bitto is produced only in the summer months, when the cows feed on the high alpine meadows.
The cheese received the DOP (protected denomination of origin) recognition in 1996, with a less restrictive product specification than the traditional one.
Since then, another version of Bitto, called Bitto storico ("historical Bitto"), has been produced by means of traditional methods and promoted by Slow Food (slow movement). In September 2016 Bitto storico changed its name to Storico ribelle.[1]
- ^ "La guerra del Bitto: lo storico formaggio cambierà nome". Corriere della Sera (in Italian). 5 July 2016. Retrieved 19 April 2021.