Produced in the alpine pastures of Valtellina during the summer, Bitto is made with whole cow’s milk and a small amount (no more than 10%) of goat’s milk. The cheese is made from June to September, and usually has a deep yellow paste due to the cows’ diet of alpine grass and herbs. Our version is aged 12 months, after which the cheese turns quite hard and crumbly, with an intense, spicy taste. A long finish hints at walnuts, hay, and dried fruits. 1/25# and 4/6# qtrs (preorder)