Bitto

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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)
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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]