Bitto Cheese vs Chura Kampo 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 Chura Kampo Cheese is hard, artisan, originating in China and Tibet.
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 Chura Kampo Cheese?
Chura kampo is a Tibetan dried cheese made from the curds left over from boiling buttermilk. It comes as small hard chunks that hold up to long chewing, and it is an important part of Tibetan cuisine.
What's the Difference Between Bitto Cheese and Chura Kampo Cheese?
- Origin: Bitto Cheese (Italy), Chura Kampo Cheese (China and Tibet)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Chura Kampo Cheese (yak's milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Chura Kampo Cheese (hard, artisan)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Chura Kampo Cheese (natural)
Side-by-Side Comparison
| Bitto Cheese | Chura Kampo Cheese | |
|---|---|---|
| Country of Origin | Italy | China And Tibet |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Tibet |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Yak's milk |
| Milk Treatment | Raw | — |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Hard, artisan |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Natural |
| Aging | Minimum of 70 days | — |
| Taste | Mild and sweet when young, stronger and spicier with age | — |
Taste Comparison: Does Bitto Cheese Taste Like Chura Kampo Cheese?
Their flavor profiles are distinct.
Can You Substitute Bitto Cheese for Chura Kampo Cheese?
Bitto Cheese can stand in for Chura Kampo 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 hard, artisan.
Which Is Better, Bitto Cheese or Chura Kampo 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 hard, artisan profile, Chura Kampo Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Bitto Cheese the same as Chura Kampo Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Chura Kampo Cheese comes from China and Tibet.
Is Bitto Cheese similar to Chura Kampo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Chura Kampo Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bitto Cheese taste like Chura Kampo Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Chura Kampo Cheese made of?
Chura Kampo Cheese is made from milk. It originates in China and Tibet.
Which should I choose, Bitto Cheese or Chura Kampo 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 Chura Kampo Cheese is hard, artisan.