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
Social cooperative for milk and cheese making, Chiuro Dairy has been founded in 1957 in the heart of Valtellina countryside, in Sondrio province,
in
the North-West of Italy.
Nowadays the cooperative is constituted by 80 members, local cows' breeders whose farms are spread along 30 kmq, moving from Chiuro factory
site and its surroundings, so the milk doesn't have to travel and can be transformed very fresh.
The members raise their cows with hey coming from their Valtellina meadows and with the grass from the pastures where the animals can graze
freely in alpage.
Traditional breeding, to respect the health of the cows and the quality of milk, meets the best new technologies in production: a perfect marriage to
get high quality products.
Yogurt is produced with milk and confettura extra, both produced in Valtellina: the milk comes only from the members of the Dairy, whereas
confetture are produced by the local social cooperative Il Sentiero in Morbegno, with fruits produced in their orchards in Valtellina.
