Bitto
E836829
Bitto is a renowned Italian alpine cheese from the Valtellina region, prized for its long aging potential and rich, complex flavor.
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
Italian cheese
ⓘ
alpine cheese ⓘ cheese ⓘ |
| agingEffectOnFlavor | becomes spicier and more intense with age ⓘ |
| agingPotential | up to 10 years or more ⓘ |
| aroma | intense ⓘ |
| associatedWith |
Lombard alpine cheesemaking tradition
ⓘ
Valtellina valley NERFINISHED ⓘ |
| category | PDO-type traditional cheese ⓘ |
| coagulationType | rennet coagulated ⓘ |
| color | pale yellow ⓘ |
| countryOfOrigin | Italy ⓘ |
| curdCookingTemperature | high-cooked curd ⓘ |
| fatInDryMatter | high fat ⓘ |
| flavorProfile |
complex
ⓘ
fruity ⓘ nutty ⓘ rich ⓘ |
| locatedIn | Lombardy ⓘ |
| madeFromMilkOf |
cow
ⓘ
goat ⓘ |
| milkTreatment | unpasteurized ⓘ |
| milkType | raw milk ⓘ |
| minimumAging | 70 days ⓘ |
| notableCharacteristic |
made in high-altitude mountain huts
ⓘ
slow maturation ⓘ very long aging potential ⓘ |
| originCountry | Italy NERFINISHED ⓘ |
| originProtectedName | Bitto GENERATED ⓘ |
| pairsWith |
full-bodied white wine
ⓘ
red wine ⓘ |
| producedIn |
Valtellina Alps
NERFINISHED
ⓘ
alpine pastures ⓘ |
| productionMethod | artisan ⓘ |
| productionSeason | summer ⓘ |
| regionOfOrigin | Valtellina NERFINISHED ⓘ |
| rindType | natural rind ⓘ |
| servingTemperature | room temperature ⓘ |
| texture |
firm
ⓘ
semi-hard ⓘ |
| typicalGoatMilkPercentage | 10–20% GENERATED ⓘ |
| typicalShape | wheel ⓘ |
| typicalWeight | 8–25 kg ⓘ |
| usedFor |
grating cheese
ⓘ
table cheese ⓘ |
| usedIn | traditional Valtellina cuisine ⓘ |
| wheelDiameter | 30–50 cm ⓘ |
| wheelHeight | 8–12 cm ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.