Bitto Cheese vs Gamonedo Cheese
Bitto Cheese
Gamonedo 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 Gamonedo Cheese is harder and drier (del puertu), richer and creamier (del valle) and made from cow, goat, and sheep milk, originating in Spain.
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 Gamonedo Cheese?
Gamonéu is a fatty, lightly smoked Spanish cheese made in parts of Asturias from a blend of cow, goat and sheep milk. It holds a Protected Designation of Origin and comes in two forms: del Puertu from the high passes and del Valle from the lower valleys.
What's the Difference Between Bitto Cheese and Gamonedo Cheese?
- Origin: Bitto Cheese (Italy), Gamonedo Cheese (Spain)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Gamonedo Cheese (Raw cow’s, sheep’s, and goat’s milk, or any combination. Breeds: Friesian, Asturiana de los Valles, etc.)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Gamonedo Cheese (harder and drier (del Puertu), richer and creamier (del Valle))
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Gamonedo Cheese (inedible, thin, natural)
- Aging: Bitto Cheese (Minimum of 70 days), Gamonedo Cheese (Minimum of sixty days up to five months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Gamonedo Cheese (Buttery, slightly nutty)
Side-by-Side Comparison
| Bitto Cheese | Gamonedo Cheese | |
|---|---|---|
| Country of Origin | Italy | Spain |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Asturian Region |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Raw cow’s, sheep’s, and goat’s milk, or any combination. Breeds: Friesian, Asturiana de los Valles, etc. |
| Milk Treatment | Raw | Raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Harder and drier (del Puertu), richer and creamier (del Valle) |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Inedible, thin, natural |
| Aging | Minimum of 70 days | Minimum of sixty days up to five months |
| Taste | Mild and sweet when young, stronger and spicier with age | Buttery, slightly nutty |
Taste Comparison: Does Bitto Cheese Taste Like Gamonedo Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Gamonedo Cheese brings buttery, slightly nutty character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Gamonedo Cheese leans toward hint of hazelnut, smokiness, and pungency. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Gamonedo Cheese at minimum of sixty days up to five months.
Can You Substitute Bitto Cheese for Gamonedo Cheese?
Bitto Cheese can stand in for Gamonedo 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 harder and drier (del puertu), richer and creamier (del valle). Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Gamonedo Cheese brings buttery, slightly nutty notes.
Which Is Better, Bitto Cheese or Gamonedo 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 harder and drier (del puertu), richer and creamier (del valle) profile, Gamonedo 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 Gamonedo Cheese fits dishes calling for buttery, slightly nutty.
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Frequently Asked Questions
Is Bitto Cheese the same as Gamonedo Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Gamonedo Cheese comes from Spain. Bitto Cheese is made from cow and goat milk; Gamonedo Cheese uses cow, goat, and sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Gamonedo Cheese minimum of sixty days up to five months.
Is Bitto Cheese similar to Gamonedo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Gamonedo Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Gamonedo Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Gamonedo Cheese is buttery, slightly nutty.
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 Gamonedo Cheese made of?
Gamonedo Cheese is made from cow, goat, and sheep milk (raw). It's typically aged minimum of sixty days up to five months. It originates in Spain.
Which should I choose, Bitto Cheese or Gamonedo 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 Gamonedo Cheese is harder and drier (del puertu), richer and creamier (del valle).