Bitto Cheese vs Parmesan Cheese

Bitto Cheese is a hard cow or goat-milk cheese from Italy, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Milk type: Bitto Cheese (Cow's milk, sometimes with goat's milk), Parmesan Cheese (Cow's milk)
• Milk treatment: Bitto Cheese (Raw), Parmesan Cheese (unpasteurized)
• Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Parmesan Cheese (natural)
• Aging: Bitto Cheese (Minimum of 70 days), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Bitto Cheese Taste Like Parmesan Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Parmesan Cheese brings salty, savory character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Bitto Cheese for Parmesan Cheese?

Bitto Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Parmesan Cheese brings salty, savory notes.

Which Is Better, Bitto Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Bitto Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Bitto Cheese is made from cow or goat milk; Parmesan Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Parmesan Cheese minimum 12 months, average 2 years.

Is Bitto Cheese similar to Parmesan Cheese?

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

Can I substitute Bitto Cheese for Parmesan Cheese?

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

Does Bitto Cheese taste like Parmesan Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Parmesan Cheese is salty, savory.

What is Bitto Cheese made of?

Bitto Cheese is made from cow or goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Bitto Cheese or Parmesan Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.