Bitto cheese is one of the symbols of Lombard dairy production. It is a particular cheese, which is produced in the mountain pastures, between 1400 and 2000 meters high, which still retains unique characteristics, thanks to the traditional production practices, which enhance the quality of the cheese. The main, and perhaps most important, is to process the milk of the cows before it has lost its natural heat, using, during the transhumance, the calecc, stone structures, where it is possible to work the milk itself, without making it travel. . Many practices are applied: milking only by hand, dry salting of the cheese.
The Bitto cheese is part of the SlowFood food products that protects the typical products of the various countries that respect the territory and preserve the peasant traditions of the past.
Find Summer Offers
The best offers in the mountains in summer, in hotels, bed and breakfasts or holiday apartments