Bitto Cheese vs Paški Sir Cheese

Q: Is Bitto Cheese the same as Paški Sir Cheese?

No. Bitto Cheese and Paški Sir Cheese are distinct cheeses from Italy and Croatia respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bitto Cheese for Paški Sir Cheese?

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

Q: Which should I choose, Bitto Cheese or Paški Sir 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

Paški 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 Paški Sir Cheese is slightly elastic, granular and made from sheep milk, originating in Croatia.

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 Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

What's the Difference Between Bitto Cheese and Paški Sir Cheese?

Origin: Bitto Cheese (Italy), Paški Sir Cheese (Croatia)
Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Paški Sir Cheese (Sheep’s milk)
Milk treatment: Bitto Cheese (Raw), Paški Sir Cheese (pasteurized)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Paški Sir Cheese (Slightly elastic, granular)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Paški Sir Cheese (Hard)
Aging: Bitto Cheese (Minimum of 70 days), Paški Sir Cheese (Minimum of two months, up to five months)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Paški Sir Cheese (salty, savory, tangy)

Side-by-Side Comparison

	Bitto Cheese	Paški Sir Cheese
Country of Origin	Italy	Croatia
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Island Of Pag
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Sheep’s milk
Milk Treatment	Raw	Pasteurized
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Slightly elastic, granular
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Hard
Aging	Minimum of 70 days	Minimum of two months, up to five months
Taste	Mild and sweet when young, stronger and spicier with age	Salty, savory, tangy

Taste Comparison: Does Bitto Cheese Taste Like Paški Sir Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Paški Sir Cheese brings salty, savory, tangy character. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Paški Sir Cheese at minimum of two months, up to five months.

Can You Substitute Bitto Cheese for Paški Sir Cheese?

Bitto Cheese can stand in for Paški 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 slightly elastic, granular. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Paški Sir Cheese brings salty, savory, tangy notes.

Which Is Better, Bitto Cheese or Paški 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 slightly elastic, granular profile, Paški 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 Paški Sir Cheese fits dishes calling for salty, savory, tangy.

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Frequently Asked Questions

Is Bitto Cheese the same as Paški Sir Cheese?

No, they're distinct cheeses. Bitto Cheese originates in Italy, while Paški Sir Cheese comes from Croatia. Bitto Cheese is made from cow and goat milk; Paški Sir Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Paški Sir Cheese minimum of two months, up to five months.

Is Bitto Cheese similar to Paški Sir Cheese?

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

Can I substitute Bitto Cheese for Paški Sir Cheese?

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

Does Bitto Cheese taste like Paški Sir Cheese?

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

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 Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

Which should I choose, Bitto Cheese or Paški 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 Paški Sir Cheese is slightly elastic, granular.