The product
Bitto DOP Chiuro d'Annata
DOP cheese produced in Valtellina area
Code:
31051
Country of origin:
Italy - Lombardy
Type of Milk:
Raw Cow's milk
Weight:
11 kg approx
Minimum order:
1/4
| Description | Dop cheese produced in Valtellina area (Lombardy) with raw cow's milk and with a small addition of goat's milk |
|---|---|
| Appearance | The rind is smooth, thick and ocher coloured; the paste is of straw yellow in colour and compact |
| Taste | Intense and rich, aromatic, with light animal notes and herbaceous scents |
| Curiosity | Bitto DOP is a cheese with a great tradition deeply linked to the Valtellina mountains. It is produced in summer on the mountain pastures, where the cows feed on fresh grass. Bitto is produced exclusively with whole cow's milk obtained from traditional breeds of the area to which goat's milk is added to a maximum of 10%. |
| Suggestions | Perfect paired with red wines with a good structure, chestnut honey or blueberries jam |
| Ingredients | Raw MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 11 kg approx |
| Packaging | Whole wheel unpacked, fraction vacuum packed |
| Storage Conditions (unpacked products) | Conservare tra +4 °C e +8 °C |
| Storage Conditions (packaged products) | Store at temperatures below + 4 °C |
| Instructions for use | In presence of crust or mold is removed before consumption |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1737 kJ / 419 kcal Fat: 35 g of which saturates: 23 g Carbohydrate: 0,5 g of which sugars: 0,1 g Protein: 24 g Salt: 1,5 g Typical value per 100 g |
The producer
Latteria di Chiuro - Chiuro (SO) - Lombardy
Why we chose them
The Latteria Sociale di Chiuro was founded in 1957 in the heart of Valtellina, born from the desire of a group of small farmers to join forces to create a
business and embark on a path of innovation. Today, it is a cooperative society made up of around thirty members, all from Valtellina: a choice that
aims at helping to maintain a real and virtuous economy in mountain villages and promote social balance. This concept was developed in the first
sustainability report drawn up by the dairy in 2024. The farms, all small in size, are located within a few kilometres from the dairy and mainly rear
Brown Swiss cows. Each barn is also certified for animal welfare and undergoes periodic checks to verify certain welfare indicators such as nutrition,
proper medication management, comfortable environmental conditions and hygiene. The local milk, collected daily, is processed for the production
of yoghurt and cheese within a few hours of milking, in a modern and efficient dairy: a short, transparent and controlled supply chain. The extra jams
used to enrich the yoghurts are also locally sourced, produced by the social cooperative "Il Sentiero" in Morbegno (SO).
