The Bitto cheese born in the heart of the Valtellina Orobie Park, where the product is still made in the traditional way, without the use of industrial machines
And ‘truly spectacular admire the production process of the Bitto cheese.
It all starts in the meadows, where cattle graze freely; then it switches to the milk processing and finally we come to the actual production of the cheese.
Telling this ancient process through words and images, it allows you to combine the features of the naturalistic reportage with those of the narrative, in which the inhabitants of the beautiful alpine valleys of Valtellina are the protagonists.
The place of milking and production is at the hut Alpe Square, at an altitude of 1850 meters, right in the heart of Valle del Bitto. From there you can enjoy a lovely view of Lake Como and the Lower Valtellina.
At first light, we start the preparation phase: the milk is poured into a large copper pot, heated on the wood over a wood fire, the same used by families living in the typical typical mountain house built stone.
During the boiling, to cow’s milk is added a 15% goat milk.
Once obtained the finished product, the machining scraps are used for the production of ricotta. Fresh cheeses are stored in the dairy, where the forms of bitto seasoning are stored for the winter.
Finished processing, bitto looks like a delicious cheese, hand-made, according to ancient recipe of those areas. For I believe I have ever tasted in my life a good cheese!