Bitto Cheese vs Canestrato Pugliese Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Canestrato Pugliese Cheese is compact, friable and made from sheep milk, originating in Italy.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
What Is Canestrato Pugliese Cheese?
Canestrato Pugliese is a hard cheese from the province of Foggia in Puglia and holds PDO status. It belongs to the Canestrato family, a group of southern Italian hard cheeses made from a mixture of sheep and goat milk.
What's the Difference Between Bitto Cheese and Canestrato Pugliese Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Canestrato Pugliese Cheese (Ewe's Milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Canestrato Pugliese Cheese (Compact, friable)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Canestrato Pugliese Cheese (Brownish-yellow, wrinkled)
- Aging: Bitto Cheese (Minimum of 70 days), Canestrato Pugliese Cheese (2 to 10 months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Canestrato Pugliese Cheese (Spicy)
Side-by-Side Comparison
| Bitto Cheese | Canestrato Pugliese Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Province Of Foggia, Some Municipalities Of Bari, Apulia |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Ewe's Milk |
| Milk Treatment | Raw | Raw, whole |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Compact, friable |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Brownish-yellow, wrinkled |
| Aging | Minimum of 70 days | 2 to 10 months |
| Taste | Mild and sweet when young, stronger and spicier with age | Spicy |
Taste Comparison: Does Bitto Cheese Taste Like Canestrato Pugliese Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Canestrato Pugliese Cheese brings spicy character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Canestrato Pugliese Cheese leans toward spicy taste, straw-colored paste, compact and friable texture. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Canestrato Pugliese Cheese at 2 to 10 months.
Can You Substitute Bitto Cheese for Canestrato Pugliese Cheese?
Bitto Cheese can stand in for Canestrato Pugliese Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for compact, friable. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Canestrato Pugliese Cheese brings spicy notes.
Which Is Better, Bitto Cheese or Canestrato Pugliese Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a compact, friable profile, Canestrato Pugliese Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Canestrato Pugliese Cheese fits dishes calling for spicy.
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Frequently Asked Questions
Is Bitto Cheese the same as Canestrato Pugliese Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Canestrato Pugliese Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Canestrato Pugliese Cheese 2 to 10 months.
Is Bitto Cheese similar to Canestrato Pugliese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Canestrato Pugliese Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Canestrato Pugliese Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Canestrato Pugliese Cheese is spicy.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
What is Canestrato Pugliese Cheese made of?
Canestrato Pugliese Cheese is made from sheep milk (raw, whole), using lamb rennet. It's typically aged 2 to 10 months. It originates in Italy.
Which should I choose, Bitto Cheese or Canestrato Pugliese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Canestrato Pugliese Cheese is compact, friable.