Bitto Cheese vs Graviera Kritis Cheese
Bitto Cheese
Graviera Kritis 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 Graviera Kritis Cheese is hard and made from goat or sheep milk, originating in Greece.
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 Graviera Kritis Cheese?
Graviera Kritis is the Cretan version of graviera, a hard Greek sheep's milk cheese with protected designation of origin status. It ripens for at least five months and tastes slightly sweet, with a burnt caramel note.
What's the Difference Between Bitto Cheese and Graviera Kritis Cheese?
- Origin: Bitto Cheese (Italy), Graviera Kritis Cheese (Greece)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Graviera Kritis Cheese (Sheep's milk, Goat's milk (up to 20%))
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Graviera Kritis Cheese (Hard)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Graviera Kritis Cheese (Natural rind)
- Aging: Bitto Cheese (Minimum of 70 days), Graviera Kritis Cheese (At least 3 months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Graviera Kritis Cheese (Nutty, Sweet)
Side-by-Side Comparison
| Bitto Cheese | Graviera Kritis Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Island Of Crete |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Sheep's milk, Goat's milk (up to 20%) |
| Milk Treatment | Raw | Raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Hard |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Natural rind |
| Aging | Minimum of 70 days | At least 3 months |
| Taste | Mild and sweet when young, stronger and spicier with age | Nutty, Sweet |
Taste Comparison: Does Bitto Cheese Taste Like Graviera Kritis Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Graviera Kritis Cheese brings nutty, sweet character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Graviera Kritis Cheese leans toward mellow, nutty, slightly sweet when young, sharpens and becomes slightly peppery as it ages. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Graviera Kritis Cheese at at least 3 months.
Can You Substitute Bitto Cheese for Graviera Kritis Cheese?
Bitto Cheese can stand in for Graviera Kritis 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. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Graviera Kritis Cheese brings nutty, sweet notes.
Which Is Better, Bitto Cheese or Graviera Kritis 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 profile, Graviera Kritis 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 Graviera Kritis Cheese fits dishes calling for nutty, sweet.
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Frequently Asked Questions
Is Bitto Cheese the same as Graviera Kritis Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Graviera Kritis Cheese comes from Greece. Bitto Cheese is made from cow and goat milk; Graviera Kritis Cheese uses goat or sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Graviera Kritis Cheese at least 3 months.
Is Bitto Cheese similar to Graviera Kritis Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Graviera Kritis Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Graviera Kritis Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Graviera Kritis Cheese is nutty, 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 Graviera Kritis Cheese made of?
Graviera Kritis Cheese is made from goat or sheep milk (raw), using animal rennet. It's typically aged at least 3 months. It originates in Greece.
Which should I choose, Bitto Cheese or Graviera Kritis 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 Graviera Kritis Cheese is hard.