Bitto Cheese vs Pecorino di Picinisco 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 Pecorino di Picinisco Cheese is compact and made from goat or sheep 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 Pecorino di Picinisco Cheese?
Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has a semi-hard texture and is typically aged for a minimum of four months.
What's the Difference Between Bitto Cheese and Pecorino di Picinisco Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Pecorino di Picinisco Cheese (Ewe's milk, optional goat's milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Pecorino di Picinisco Cheese (Compact)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Pecorino di Picinisco Cheese (Straw-colored, thin, rough)
- Aging: Bitto Cheese (Minimum of 70 days), Pecorino di Picinisco Cheese (Lamb or kid rennet paste)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Pecorino di Picinisco Cheese (Mild for scamosciato, strong for stagionato)
Side-by-Side Comparison
| Bitto Cheese | Pecorino di Picinisco Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Comino Valley, Frosinone |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Ewe's milk, optional goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Compact |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Straw-colored, thin, rough |
| Aging | Minimum of 70 days | Lamb or kid rennet paste |
| Taste | Mild and sweet when young, stronger and spicier with age | Mild for scamosciato, strong for stagionato |
Taste Comparison: Does Bitto Cheese Taste Like Pecorino di Picinisco Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Pecorino di Picinisco Cheese leans toward mountain pasture aroma. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Pecorino di Picinisco Cheese at lamb or kid rennet paste.
Can You Substitute Bitto Cheese for Pecorino di Picinisco Cheese?
Bitto Cheese can stand in for Pecorino di Picinisco 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 compact. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato notes.
Which Is Better, Bitto Cheese or Pecorino di Picinisco 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 compact profile, Pecorino di Picinisco 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 Pecorino di Picinisco Cheese fits dishes calling for mild for scamosciato, strong for stagionato.
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Frequently Asked Questions
Is Bitto Cheese the same as Pecorino di Picinisco Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Pecorino di Picinisco Cheese uses goat or sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Pecorino di Picinisco Cheese lamb or kid rennet paste.
Is Bitto Cheese similar to Pecorino di Picinisco Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Pecorino di Picinisco Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Pecorino di Picinisco Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Pecorino di Picinisco Cheese is mild for scamosciato, strong for stagionato.
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 Pecorino di Picinisco Cheese made of?
Pecorino di Picinisco Cheese is made from goat or sheep milk (raw). It's typically aged lamb or kid rennet paste. It originates in Italy.
Which should I choose, Bitto Cheese or Pecorino di Picinisco 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 Pecorino di Picinisco Cheese is compact.