Bitto Cheese vs Graviera Naxou Cheese
Bitto Cheese
Graviera Naxou 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 Naxou Cheese is elastic and made from cow, 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 Naxou Cheese?
Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.
What's the Difference Between Bitto Cheese and Graviera Naxou Cheese?
- Origin: Bitto Cheese (Italy), Graviera Naxou Cheese (Greece)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%))
- Milk treatment: Bitto Cheese (Raw), Graviera Naxou Cheese (pasteurized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Graviera Naxou Cheese (Elastic)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Graviera Naxou Cheese (Smear rind)
- Aging: Bitto Cheese (Minimum of 70 days), Graviera Naxou Cheese (3 months)
Side-by-Side Comparison
| Bitto Cheese | Graviera Naxou Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Naxos |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Predominantly cow's milk, sheep’s or goat’s milk (up to 20%) |
| Milk Treatment | Raw | Pasteurized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Elastic |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Smear rind |
| Aging | Minimum of 70 days | 3 months |
| Taste | Mild and sweet when young, stronger and spicier with age | — |
Taste Comparison: Does Bitto Cheese Taste Like Graviera Naxou Cheese?
Their flavor profiles are distinct. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Graviera Naxou Cheese leans toward produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Graviera Naxou Cheese at 3 months.
Can You Substitute Bitto Cheese for Graviera Naxou Cheese?
Bitto Cheese can stand in for Graviera Naxou 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 elastic.
Which Is Better, Bitto Cheese or Graviera Naxou 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 elastic profile, Graviera Naxou Cheese is the better fit.
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Frequently Asked Questions
Is Bitto Cheese the same as Graviera Naxou Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Graviera Naxou Cheese comes from Greece. Bitto Cheese is made from cow and goat milk; Graviera Naxou Cheese uses cow, goat, or sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Graviera Naxou Cheese 3 months.
Is Bitto Cheese similar to Graviera Naxou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Graviera Naxou Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Graviera Naxou 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 Graviera Naxou Cheese made of?
Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.
Which should I choose, Bitto Cheese or Graviera Naxou 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 Naxou Cheese is elastic.