Bitto Cheese vs Innes Brick Cheese

Q: Is Bitto Cheese the same as Innes Brick Cheese?

No. Bitto Cheese and Innes Brick Cheese are distinct cheeses from Italy and England, Great Britain and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bitto Cheese for Innes Brick Cheese?

In most recipes you can swap Bitto Cheese for Innes Brick Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Bitto Cheese or Innes Brick Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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 Innes Brick Cheese is semi-soft, artisan and made from goat milk, originating in England, Great Britain and United Kingdom.

Find Bitto Cheese

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Find Innes Brick Cheese

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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 Innes Brick Cheese?

Innes Brick is a semi-soft, artisan cheese made from unpasteurized goat's milk near Tamworth, Staffordshire, in England. Its pale yellow interior is complemented by a mold-ripened rind, giving it a fresh, lactic aroma. The flavor is mild and milky with a touch of nuttiness, making it a pleasant choice for those who enjoy gentle goat cheeses. The texture is smooth and creamy, which pairs well with crusty bread or fresh fruits. This cheese offers a simple yet satisfying taste experience, ideal for both casual snacking and refined cheese boards.

What's the Difference Between Bitto Cheese and Innes Brick Cheese?

Origin: Bitto Cheese (Italy), Innes Brick Cheese (England, Great Britain and United Kingdom)
Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Innes Brick Cheese (goat's milk)
Milk treatment: Bitto Cheese (Raw), Innes Brick Cheese (unpasteurized)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Innes Brick Cheese (semi-soft, artisan)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Innes Brick Cheese (mold ripened)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Innes Brick Cheese (mild, milky, nutty)

Side-by-Side Comparison

	Bitto Cheese	Innes Brick Cheese
Country of Origin	Italy	England, Great Britain And United Kingdom
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Near Tamworth, Staffordshire
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Goat's milk
Milk Treatment	Raw	Unpasteurized
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Semi-soft, artisan
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Mold ripened
Aging	Minimum of 70 days	—
Taste	Mild and sweet when young, stronger and spicier with age	Mild, milky, nutty

Taste Comparison: Does Bitto Cheese Taste Like Innes Brick Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Innes Brick Cheese brings mild, milky, nutty character.

Can You Substitute Bitto Cheese for Innes Brick Cheese?

Bitto Cheese can stand in for Innes Brick 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 semi-soft, artisan. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Innes Brick Cheese brings mild, milky, nutty notes.

Which Is Better, Bitto Cheese or Innes Brick 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 semi-soft, artisan profile, Innes Brick 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 Innes Brick Cheese fits dishes calling for mild, milky, nutty.

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Frequently Asked Questions

Is Bitto Cheese the same as Innes Brick Cheese?

No, they're distinct cheeses. Bitto Cheese originates in Italy, while Innes Brick Cheese comes from England, Great Britain and United Kingdom. Bitto Cheese is made from cow and goat milk; Innes Brick Cheese uses goat.

Is Bitto Cheese similar to Innes Brick Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Bitto Cheese for Innes Brick Cheese?

You can, but expect a shift in richness and milk character.

Does Bitto Cheese taste like Innes Brick Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Innes Brick Cheese is mild, milky, 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 Innes Brick Cheese made of?

Innes Brick Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

Which should I choose, Bitto Cheese or Innes Brick 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 Innes Brick Cheese is semi-soft, artisan.