Bitto Cheese vs Casciotta d'Urbino 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 Casciotta d'Urbino Cheese is soft, friable and made from cow or 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 Casciotta d'Urbino Cheese?
Casciotta d'Urbino is a caciotta cheese from the province of Pesaro and Urbino in Italy's Marche region. It mixes 70 to 80 percent sheep's milk with 20 to 30 percent cow's milk.
What's the Difference Between Bitto Cheese and Casciotta d'Urbino Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Casciotta d'Urbino Cheese (70–80% ewe's, 20–30% cow's)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Casciotta d'Urbino Cheese (Soft, friable)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Casciotta d'Urbino Cheese (Thin (1mm))
- Aging: Bitto Cheese (Minimum of 70 days), Casciotta d'Urbino Cheese (20 to 30 days)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Casciotta d'Urbino Cheese (Sweet)
Side-by-Side Comparison
| Bitto Cheese | Casciotta d'Urbino Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Province Of Pesaro And Urbino, Marche, Italy |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | 70–80% ewe's, 20–30% cow's |
| Milk Treatment | Raw | Raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft, friable |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Thin (1mm) |
| Aging | Minimum of 70 days | 20 to 30 days |
| Taste | Mild and sweet when young, stronger and spicier with age | Sweet |
Taste Comparison: Does Bitto Cheese Taste Like Casciotta d'Urbino Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Casciotta d'Urbino Cheese brings sweet character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Casciotta d'Urbino Cheese leans toward straw-white color, small holes, sweet taste. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Casciotta d'Urbino Cheese at 20 to 30 days.
Can You Substitute Bitto Cheese for Casciotta d'Urbino Cheese?
Bitto Cheese can stand in for Casciotta d'Urbino 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 soft, friable. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Casciotta d'Urbino Cheese brings sweet notes.
Which Is Better, Bitto Cheese or Casciotta d'Urbino 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 soft, friable profile, Casciotta d'Urbino 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 Casciotta d'Urbino Cheese fits dishes calling for sweet.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bitto Cheese the same as Casciotta d'Urbino Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Casciotta d'Urbino Cheese uses cow or sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Casciotta d'Urbino Cheese 20 to 30 days.
Is Bitto Cheese similar to Casciotta d'Urbino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Casciotta d'Urbino Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Casciotta d'Urbino Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Casciotta d'Urbino Cheese is sweet.
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 Casciotta d'Urbino Cheese made of?
Casciotta d'Urbino Cheese is made from cow or sheep milk (raw), using liquid and/or powdered calf rennet. It's typically aged 20 to 30 days. It originates in Italy.
Which should I choose, Bitto Cheese or Casciotta d'Urbino 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 Casciotta d'Urbino Cheese is soft, friable.