Mountain Flavours
Bitto Storico not will be called & agrave; pi & ugrave; cos & igrave; starting in September. The new name & egrave; still top secret, certainly seems that rester & agrave; the words "old", for the rest we will touch & agrave; wait for the International Salone del Gusto. In a study last year, we have focused on the difference between PDO and Bitto Bitto Storico, to understand something more & ugrave; with this much cheese. Now things are changing again. We find out why & eacute; ...
Friday 15 July 2016 3 minutes reading time
Bitto & egrave; a cheese known and appreciated throughout the world, perhaps one of the dairy products more & ugrave; Ancient Valtellina. Since 2000, the production of Bitto & egrave; been expanded: the first was realized only in the municipalities of Gerola Alta and Albaredo (in the province of Sondrio), then, with the 'advent of the DOP, the dairies have increased (partly thanks to a specification not cos & igrave; drive, he wrung the 'eye in the world of commerce). The new specification has introduced feed in & rsquo; animal feeding and l & rsquo; use of artificial enzymes.
The 12 producers who have created the Consortium safeguarding of Bitto Storico, continued to follow the original recipe, with a heat treatment of milk fresh from the cow, the 'animal feed that includes only grass and the' use of a percentage milk of goat, earning the 'support of Slow Food, building a museum and producing a limited number of forms, more and more & ugrave; sought.
Now it is the pioneer of the Bitto to be almost outside the rules, why Paul Cipparelli, president of the consortium, announced this name change for September, as reported on the pages of the Courier: & laquo; We're small, but strong. With our 1,500 forms of historical Bitto sold around the world, we have no fear of facing the market while deciding to change the name of our cheese. For now, I can only say that the new brand & egrave; gi & agrave; It has been deposited. For sure, will stay & agrave; the word & lsquo; old & rsquo ;. L & rsquo; other & egrave; top secret. We will give the & rsquo; announcement of the change during the next international Salone del Gusto in Turin. We Slow Food on our side & raquo ;.
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