Bitto Cheese vs Pecorino Sardo Cheese
Bitto Cheese
Pecorino Sardo 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 Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo and made from 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 Sardo Cheese?
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.
What's the Difference Between Bitto Cheese and Pecorino Sardo Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Pecorino Sardo Cheese (Sheep's Milk)
- Milk treatment: Bitto Cheese (Raw), Pecorino Sardo Cheese (Pasteurized or Thermized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Pecorino Sardo Cheese (Pale yellow to mahogany)
- Aging: Bitto Cheese (Minimum of 70 days), Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo)
Side-by-Side Comparison
| Bitto Cheese | Pecorino Sardo Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Sardinia |
| 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 or Thermized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Firm but springy and elastic for Dolce, Hard and grainy for Maturo |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Pale yellow to mahogany |
| Aging | Minimum of 70 days | 20 to 60 days for Dolce, At least 60 days for Maturo |
| Taste | Mild and sweet when young, stronger and spicier with age | Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo |
Taste Comparison: Does Bitto Cheese Taste Like Pecorino Sardo Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Pecorino Sardo Cheese leans toward sharpness increases with longer maturation. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo.
Can You Substitute Bitto Cheese for Pecorino Sardo Cheese?
Bitto Cheese can stand in for Pecorino Sardo 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 firm but springy and elastic for dolce, hard and grainy for maturo. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo notes.
Which Is Better, Bitto Cheese or Pecorino Sardo 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 firm but springy and elastic for dolce, hard and grainy for maturo profile, Pecorino Sardo 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 Sardo Cheese fits dishes calling for mild and sweet for dolce, more piquant and pronounced in salt for maturo.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bitto Cheese the same as Pecorino Sardo Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Pecorino Sardo Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Pecorino Sardo Cheese 20 to 60 days for dolce, at least 60 days for maturo.
Is Bitto Cheese similar to Pecorino Sardo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Pecorino Sardo Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Pecorino Sardo Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Pecorino Sardo Cheese is mild and sweet for dolce, more piquant and pronounced in salt for maturo.
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 Sardo Cheese made of?
Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.
Which should I choose, Bitto Cheese or Pecorino Sardo 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 Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo.