Bitto Cheese vs Kraški ovčji sir 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 Kraški ovčji sir Cheese is compact, liable to fracture and made from sheep milk, originating in Slovenia.
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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 Kraški ovčji sir Cheese?
Kraški ovčji sir is a hard sheep's milk cheese from the Karst region of Slovenia, made on individual farms from raw milk and carrying a protected designation of origin. It is aromatic, full to slightly piquant, and good for grating or slicing.
What's the Difference Between Bitto Cheese and Kraški ovčji sir Cheese?
- Origin: Bitto Cheese (Italy), Kraški ovčji sir Cheese (Slovenia)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Kraški ovčji sir Cheese (Raw sheep’s milk)
- Milk treatment: Bitto Cheese (Raw), Kraški ovčji sir Cheese (Raw or thermalized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Kraški ovčji sir Cheese (Compact, liable to fracture)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Kraški ovčji sir Cheese (Smooth and flat, yellow brownish)
- Aging: Bitto Cheese (Minimum of 70 days), Kraški ovčji sir Cheese (2 to 3 months, up to 1 year)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Kraški ovčji sir Cheese (Aromatic)
Side-by-Side Comparison
| Bitto Cheese | Kraški ovčji sir Cheese | |
|---|---|---|
| Country of Origin | Italy | Slovenia |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Karst Region |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Raw sheep’s milk |
| Milk Treatment | Raw | Raw or thermalized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Compact, liable to fracture |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Smooth and flat, yellow brownish |
| Aging | Minimum of 70 days | 2 to 3 months, up to 1 year |
| Taste | Mild and sweet when young, stronger and spicier with age | Aromatic |
Taste Comparison: Does Bitto Cheese Taste Like Kraški ovčji sir Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Kraški ovčji sir Cheese brings aromatic character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Kraški ovčji sir Cheese leans toward traditional, made from istrska pramenka breed, compact and uniform texture with a few scattered eyes or fissures, straw yellow to gray brownish color, flavor becomes more piquant with age.. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Kraški ovčji sir Cheese at 2 to 3 months, up to 1 year.
Can You Substitute Bitto Cheese for Kraški ovčji sir Cheese?
Bitto Cheese can stand in for Kraški ovčji sir 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 compact, liable to fracture. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Kraški ovčji sir Cheese brings aromatic notes.
Which Is Better, Bitto Cheese or Kraški ovčji sir 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 compact, liable to fracture profile, Kraški ovčji sir 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 Kraški ovčji sir Cheese fits dishes calling for aromatic.
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Frequently Asked Questions
Is Bitto Cheese the same as Kraški ovčji sir Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Kraški ovčji sir Cheese comes from Slovenia. Bitto Cheese is made from cow and goat milk; Kraški ovčji sir Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Kraški ovčji sir Cheese 2 to 3 months, up to 1 year.
Is Bitto Cheese similar to Kraški ovčji sir Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Kraški ovčji sir Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Kraški ovčji sir Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Kraški ovčji sir Cheese is aromatic.
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 Kraški ovčji sir Cheese made of?
Kraški ovčji sir Cheese is made from sheep milk (raw or thermalized), using chymosin or chymosin-pepsin mix rennet. It's typically aged 2 to 3 months, up to 1 year. It originates in Slovenia.
Which should I choose, Bitto Cheese or Kraški ovčji sir 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 Kraški ovčji sir Cheese is compact, liable to fracture.