Bitto Cheese vs Pecorino Toscano Cheese

Q: Is Bitto Cheese the same as Pecorino Toscano Cheese?

No. Bitto Cheese and Pecorino Toscano 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 Pecorino Toscano Cheese?

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

Q: Which should I choose, Bitto Cheese or Pecorino Toscano 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

Pecorino Toscano 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 Toscano Cheese is soft or semihard 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 Toscano Cheese?

Pecorino toscano is a firm sheep's milk cheese from Tuscany that has held PDO status since 1996. It is the third most produced sheep's milk cheese in Italy, behind pecorino romano and pecorino sardo.

What's the Difference Between Bitto Cheese and Pecorino Toscano Cheese?

Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Pecorino Toscano Cheese (Sheep's milk)
Milk treatment: Bitto Cheese (Raw), Pecorino Toscano Cheese (Raw or pasteurized)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Pecorino Toscano Cheese (Soft or Semihard)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Pecorino Toscano Cheese (Straw-colored)
Aging: Bitto Cheese (Minimum of 70 days), Pecorino Toscano Cheese (At least 20 days (soft), Four months (semihard))
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Pecorino Toscano Cheese (Fragrant)

Side-by-Side Comparison

	Bitto Cheese	Pecorino Toscano Cheese
Country of Origin	Italy	Italy
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Tuscany, Some Municipalities Of Umbria And Lazio
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Sheep's milk
Milk Treatment	Raw	Raw or pasteurized
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Soft or Semihard
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Straw-colored
Aging	Minimum of 70 days	At least 20 days (soft), Four months (semihard)
Taste	Mild and sweet when young, stronger and spicier with age	Fragrant

Taste Comparison: Does Bitto Cheese Taste Like Pecorino Toscano Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Pecorino Toscano Cheese brings fragrant character. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Pecorino Toscano Cheese at at least 20 days (soft), four months (semihard).

Can You Substitute Bitto Cheese for Pecorino Toscano Cheese?

Bitto Cheese can stand in for Pecorino Toscano 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 soft or semihard. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Pecorino Toscano Cheese brings fragrant notes.

Which Is Better, Bitto Cheese or Pecorino Toscano 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 soft or semihard profile, Pecorino Toscano 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 Toscano Cheese fits dishes calling for fragrant.

Which is your favorite?

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Frequently Asked Questions

Is Bitto Cheese the same as Pecorino Toscano Cheese?

No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Pecorino Toscano Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Pecorino Toscano Cheese at least 20 days (soft), four months (semihard).

Is Bitto Cheese similar to Pecorino Toscano Cheese?

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

Can I substitute Bitto Cheese for Pecorino Toscano Cheese?

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

Does Bitto Cheese taste like Pecorino Toscano Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Pecorino Toscano Cheese is fragrant.

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 Toscano Cheese made of?

Pecorino Toscano Cheese is made from sheep milk (raw or pasteurized), using calf rennet. It's typically aged at least 20 days (soft), four months (semihard). It originates in Italy.

Which should I choose, Bitto Cheese or Pecorino Toscano 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 Toscano Cheese is soft or semihard.