Bitto Cheese vs Leicester Cheese

Q: Is Bitto Cheese the same as Leicester Cheese?

No. Bitto Cheese and Leicester Cheese are distinct cheeses from Italy 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 Leicester Cheese?

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

Q: Which should I choose, Bitto Cheese or Leicester 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 Leicester Cheese is firm, dry, crumbly and made from cow milk, originating in United Kingdom.

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 Leicester Cheese?

Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.

What's the Difference Between Bitto Cheese and Leicester Cheese?

Origin: Bitto Cheese (Italy), Leicester Cheese (United Kingdom)
Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Leicester Cheese (cow)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Leicester Cheese (firm, dry, crumbly)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Leicester Cheese (reddish-orange with a powdery mould)
Aging: Bitto Cheese (Minimum of 70 days), Leicester Cheese (6 to 12 months)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Leicester Cheese (slightly sweet, mellow, nutty)

Side-by-Side Comparison

	Bitto Cheese	Leicester Cheese
Country of Origin	Italy	United Kingdom
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	England
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Cow
Milk Treatment	Raw	—
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Firm, dry, crumbly
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Reddish-orange with a powdery mould
Aging	Minimum of 70 days	6 to 12 months
Taste	Mild and sweet when young, stronger and spicier with age	Slightly sweet, mellow, nutty

Taste Comparison: Does Bitto Cheese Taste Like Leicester Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Leicester Cheese brings slightly sweet, mellow, nutty character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Leicester Cheese leans toward very mild when young, tangier after six months. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Leicester Cheese at 6 to 12 months.

Can You Substitute Bitto Cheese for Leicester Cheese?

Bitto Cheese can stand in for Leicester 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 firm, dry, crumbly. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Leicester Cheese brings slightly sweet, mellow, nutty notes.

Which Is Better, Bitto Cheese or Leicester 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 firm, dry, crumbly profile, Leicester 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 Leicester Cheese fits dishes calling for slightly sweet, mellow, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Bitto Cheese the same as Leicester Cheese?

No, they're distinct cheeses. Bitto Cheese originates in Italy, while Leicester Cheese comes from United Kingdom. Bitto Cheese is made from cow and goat milk; Leicester Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Leicester Cheese 6 to 12 months.

Is Bitto Cheese similar to Leicester Cheese?

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

Can I substitute Bitto Cheese for Leicester Cheese?

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

Does Bitto Cheese taste like Leicester Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Leicester Cheese is slightly sweet, mellow, 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 Leicester Cheese made of?

Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.

Which should I choose, Bitto Cheese or Leicester 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 Leicester Cheese is firm, dry, crumbly.