When your tradition dates back to thousands of years ago, you must protect it valiantly. This is what Bitto Storico cheese makers did, as it is strongly linked to the mountains where it is made. Fulvio e Giovanni Colli farming business is one of those dairies that have been repeating the same ancient and hard gestures for thousands of years, in order to create this “rebel” cheese.
First of all, changing pasture: during the three months they hit the pasture, cattle go to different stages, from the lowest to the highest. The so-called “calècc”, ancient stone buildings, host the milk processing so that it doesn’t have to travel and it can be processed when it’s still warm right after the milking. Finally, cows are taken to the mountain along with the sheep: Bitto storico cheese is made 10-20% of sheep’s milk, which gives it intense flavour and persistence. Of course, cows get milked by hand and no supplement or additive is added to the milk
When your tradition dates back to thousands of years ago, you must protect it valiantly. This is what Bitto Storico cheese makers did, as it is strongly linked to the mountains where it is made. Fulvio e Giovanni Colli farming business is one of those dairies that have been repeating the same ancient and hard gestures for thousands of years, in order to create this “rebel” cheese.
First of all, changing pasture: during the three months they hit the pasture, cattle go to different stages, from the lowest to the highest. The so-called “calècc”, ancient stone buildings, host the milk processing so that it doesn’t have to travel and it can be processed when it’s still warm right after the milking. Finally, cows are taken to the mountain along with the sheep: Bitto storico cheese is made 10-20% of sheep’s milk, which gives it intense flavour and persistence. Of course, cows get milked by hand and no supplement or additive is added to the milk
