Bitto Cheese vs Parmigiano Reggiano Cheese

Q: Is Bitto Cheese the same as Parmigiano Reggiano Cheese?

No. Bitto Cheese and Parmigiano Reggiano Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bitto Cheese for Parmigiano Reggiano Cheese?

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

Q: Which should I choose, Bitto Cheese or Parmigiano Reggiano 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

Parmigiano Reggiano 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 Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Bitto Cheese and Parmigiano Reggiano Cheese?

Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Parmigiano Reggiano Cheese (Cow's milk)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Parmigiano Reggiano Cheese (Hard)
Aging: Bitto Cheese (Minimum of 70 days), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Bitto Cheese	Parmigiano Reggiano Cheese
Country of Origin	Italy	Italy
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Emilia-Romagna Region
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Cow's milk
Milk Treatment	Raw	Raw
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Grainy, flaky
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Hard
Aging	Minimum of 70 days	12 to 36 months
Taste	Mild and sweet when young, stronger and spicier with age	Umami

Taste Comparison: Does Bitto Cheese Taste Like Parmigiano Reggiano Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Parmigiano Reggiano Cheese brings umami character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Bitto Cheese for Parmigiano Reggiano Cheese?

Bitto Cheese can stand in for Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Bitto Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano 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 Parmigiano Reggiano Cheese fits dishes calling for umami.

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Frequently Asked Questions

Is Bitto Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Parmigiano Reggiano Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Parmigiano Reggiano Cheese 12 to 36 months.

Is Bitto Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Bitto Cheese for Parmigiano Reggiano Cheese?

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

Does Bitto Cheese taste like Parmigiano Reggiano Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Parmigiano Reggiano Cheese is umami.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Bitto Cheese or Parmigiano Reggiano 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 Parmigiano Reggiano Cheese is grainy, flaky.