Bitto Cheese vs Nanoški 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 Nanoški sir Cheese is hard and made from cow milk, originating in Slovenia.
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 Nanoški sir Cheese?
Nanoški sir is a hard cow's milk cheese from the upper Vipava Valley in Slovenia, protected at EU level since 2011. It slices cleanly and tastes slightly piquant, pleasantly salty and intense.
What's the Difference Between Bitto Cheese and Nanoški sir Cheese?
- Origin: Bitto Cheese (Italy), Nanoški sir Cheese (Slovenia)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Nanoški sir Cheese (Slovenian Brown cow)
- Milk treatment: Bitto Cheese (Raw), Nanoški sir Cheese (Thermized or partially pasteurized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Nanoški sir Cheese (Hard)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Nanoški sir Cheese (Smooth, firm, and dry)
- Aging: Bitto Cheese (Minimum of 70 days), Nanoški sir Cheese (At least 60 days)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Nanoški sir Cheese (Piquant, slightly nutty)
Side-by-Side Comparison
| Bitto Cheese | Nanoški sir Cheese | |
|---|---|---|
| Country of Origin | Italy | Slovenia |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Nanos Plateau, Vipava Valley |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Slovenian Brown cow |
| Milk Treatment | Raw | Thermized or partially pasteurized |
| 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 | Smooth, firm, and dry |
| Aging | Minimum of 70 days | At least 60 days |
| Taste | Mild and sweet when young, stronger and spicier with age | Piquant, slightly nutty |
Taste Comparison: Does Bitto Cheese Taste Like Nanoški sir Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Nanoški sir Cheese brings piquant, slightly nutty character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Nanoški sir Cheese leans toward given by the microflora and vipavska burja wind. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Nanoški sir Cheese at at least 60 days.
Can You Substitute Bitto Cheese for Nanoški sir Cheese?
Bitto Cheese can stand in for Nanoški 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 hard. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Nanoški sir Cheese brings piquant, slightly nutty notes.
Which Is Better, Bitto Cheese or Nanoški 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 hard profile, Nanoški 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 Nanoški sir Cheese fits dishes calling for piquant, slightly nutty.
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Frequently Asked Questions
Is Bitto Cheese the same as Nanoški sir Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Nanoški sir Cheese comes from Slovenia. Bitto Cheese is made from cow and goat milk; Nanoški sir Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Nanoški sir Cheese at least 60 days.
Is Bitto Cheese similar to Nanoški sir Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Nanoški sir Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Nanoški sir Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Nanoški sir Cheese is piquant, slightly 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 Nanoški sir Cheese made of?
Nanoški sir Cheese is made from cow milk (thermized or partially pasteurized), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.
Which should I choose, Bitto Cheese or Nanoški 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 Nanoški sir Cheese is hard.