BITTO Meaning and
Definition
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Bitto is a noun that refers to a traditional Italian cheese produced in the Lombardy region, specifically in the Valtellina valley. It is made from a combination of cow's milk, predominantly sourced from Bruna Alpina, Pezzata Rossa d'Oropa, and Alpine Brown breeds, along with a small percentage of goat's milk. This semi-hard, artisanal cheese is a protected designation of origin (PDO) product, recognized by the European Union.
Bitto cheese typically matures for a relatively long period, usually between 1 and 10 years, with the younger versions possessing a mild, delicate flavor, and the more aged ones showcasing a more intense, complex taste. It usually exhibits a pale yellow to straw-colored interior, interspersed with small, unevenly distributed holes. Its texture is dense, crumbly, and slightly grainy.
The production of Bitto cheese involves a meticulous process that has been passed down through generations. After the milk is collected, it is heated, curdled, and pressed to remove excess whey. The resulting wheels are then salted and aged in cool, humid caves. Throughout the maturation period, the wheels are periodically flipped and brushed with a mixture of butter and olive oil to ensure proper development of its characteristic flavors and prevent drying.
Due to its unique taste and long maturation process, Bitto cheese is considered a delicacy and is often enjoyed on its own or paired with fruit, honey, or cured meats.
Etymology of BITTO
The word "bitto" has its etymology in the Lombard language, which is a language spoken in the Lombardy region of Italy. "Bitto" refers to a specific type of cheese that originates from this region. The Lombard word for cheese is "bitu", and over time, it evolved into "bitto". This word, therefore, denotes both the specific cheese from Lombardy and the general concept of cheese in the Lombard language.
Similar spelling words for BITTO
