Bitto P.D.O.

Among the oldest and most characteristic cheeses of its production area, Bitto originates in the territories surrounding Pizzo dei Tre Signori, in Lombardy. The cheese is processed over a direct fire in the shelter of the “calécc,” the typical dry-walled buildings set along the alpine pasture roads. The cheeses then travel to the “casere d’alpe” on mule backs for initial ripening and finally to the valley floor to complete aging.