Bitto Storico

Bitto Storico, another cheese produced in only one location in the world, comes from the Valtelina Valley in Italy. The cheese's flavor varies with the season and is made from the milk of cows that graze the mountain pastures and the Bitto River Valley.

Bitto Storica is aged for up to ten years and contains between 10% and 20% Orobica goat's milk from the Bergamo Alps. If you visit the small town of Gerolo Alta, you can sample various vintages of the storied cheese. If you enjoy cheese, the trip is well worth it!

To begin the process, the 12 cheesemakers who make Bitto Storico still use copper cauldrons set on wood fires on the mountainside. The cows receive no additional feed, and the cheese contains no additives. Only from June 1 to September 30 is cheese produced, and it must be aged for a minimum of 70 days, though longer aging, up to ten years, is more common. Slow Food Italy honored Bitto Storico in 2003 for adhering to its historical traditions.

This is not the same as traditional Bitto Storico. Bitto DOP, a PDO variety, can also be found in the same valley and can be ordered online. It is, however, made using modern methods that allow for additives and cow feed to ensure that every wheel has a consistent flavor.

Price: About $150 per pound