Bitto Cheese vs Cheddar Cheese
Bitto Cheese
Cheddar 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 Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.
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 Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What's the Difference Between Bitto Cheese and Cheddar Cheese?
- Origin: Bitto Cheese (Italy), Cheddar Cheese (England)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Cheddar Cheese (cow's milk)
- Milk treatment: Bitto Cheese (Raw), Cheddar Cheese (Raw, Thermized, Pasteurized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Cheddar Cheese (Varies (rubbery to friable and crystalline))
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
- Aging: Bitto Cheese (Minimum of 70 days), Cheddar Cheese (A few months to several years)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)
Side-by-Side Comparison
| Bitto Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | Italy | England |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Southwest (Somerset, Gloucester) |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow's milk |
| Milk Treatment | Raw | Raw, Thermized, Pasteurized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Varies (rubbery to friable and crystalline) |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Varies (natural, cloth, wax, plastic) |
| Aging | Minimum of 70 days | A few months to several years |
| Taste | Mild and sweet when young, stronger and spicier with age | Mild to sharp, buttery to brothy and savory |
Taste Comparison: Does Bitto Cheese Taste Like Cheddar Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Cheddar Cheese at a few months to several years.
Can You Substitute Bitto Cheese for Cheddar Cheese?
Bitto Cheese can stand in for Cheddar 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 varies (rubbery to friable and crystalline). Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.
Which Is Better, Bitto Cheese or Cheddar 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 varies (rubbery to friable and crystalline) profile, Cheddar 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 Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.
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Frequently Asked Questions
Is Bitto Cheese the same as Cheddar Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Cheddar Cheese comes from England. Bitto Cheese is made from cow and goat milk; Cheddar Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Cheddar Cheese a few months to several years.
Is Bitto Cheese similar to Cheddar Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Cheddar Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Cheddar Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.
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 Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
Which should I choose, Bitto Cheese or Cheddar 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 Cheddar Cheese is varies (rubbery to friable and crystalline).