Bitto Cheese vs Picón Bejes-Tresviso Cheese
Bitto Cheese
Picón Bejes-Tresviso 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 Picón Bejes-Tresviso Cheese is soft, semi-hard, compact with eyes and made from cow, goat, and sheep milk.
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 Picón Bejes-Tresviso Cheese?
Picón Bejes-Tresviso is a blue cheese from the Liébana valley in Cantabria, Spain, made from a mix of cow, sheep and goat milk. It has held DO protection since 1994 and finishes in natural limestone caves, which gives it teal veins and a strong, slightly spicy bite.
What's the Difference Between Bitto Cheese and Picón Bejes-Tresviso Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Picón Bejes-Tresviso Cheese (Cow’s, sheep’s, and goat’s milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Picón Bejes-Tresviso Cheese (Soft, Semi-Hard, Compact with eyes)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Picón Bejes-Tresviso Cheese (Soft, thin, smooth)
- Aging: Bitto Cheese (Minimum of 70 days), Picón Bejes-Tresviso Cheese (at least 2 months in a natural limestone cave)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Picón Bejes-Tresviso Cheese (Slightly piquant)
Side-by-Side Comparison
| Bitto Cheese | Picón Bejes-Tresviso Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Liébana District (Potes, Pesaguero, Cabezón De Liébana, Camaleño, Castro Cillorigo, Tresviso, Vega De Liébana, And Peñarrubia) |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow’s, sheep’s, and goat’s milk |
| Milk Treatment | Raw | — |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft, Semi-Hard, Compact with eyes |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Soft, thin, smooth |
| Aging | Minimum of 70 days | At least 2 months in a natural limestone cave |
| Taste | Mild and sweet when young, stronger and spicier with age | Slightly piquant |
Taste Comparison: Does Bitto Cheese Taste Like Picón Bejes-Tresviso Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Picón Bejes-Tresviso Cheese brings slightly piquant character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Picón Bejes-Tresviso Cheese leans toward powerful, slightly spicy. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Picón Bejes-Tresviso Cheese at at least 2 months in a natural limestone cave.
Can You Substitute Bitto Cheese for Picón Bejes-Tresviso Cheese?
Bitto Cheese can stand in for Picón Bejes-Tresviso 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, semi-hard, compact with eyes. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Picón Bejes-Tresviso Cheese brings slightly piquant notes.
Which Is Better, Bitto Cheese or Picón Bejes-Tresviso 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, semi-hard, compact with eyes profile, Picón Bejes-Tresviso 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 Picón Bejes-Tresviso Cheese fits dishes calling for slightly piquant.
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Frequently Asked Questions
Is Bitto Cheese the same as Picón Bejes-Tresviso Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Picón Bejes-Tresviso Cheese uses cow, goat, and sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Picón Bejes-Tresviso Cheese at least 2 months in a natural limestone cave.
Is Bitto Cheese similar to Picón Bejes-Tresviso Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Picón Bejes-Tresviso Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Picón Bejes-Tresviso Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Picón Bejes-Tresviso Cheese is slightly piquant.
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 Picón Bejes-Tresviso Cheese made of?
Picón Bejes-Tresviso Cheese is made from cow, goat, and sheep milk. It's typically aged at least 2 months in a natural limestone cave.
Which should I choose, Bitto Cheese or Picón Bejes-Tresviso 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 Picón Bejes-Tresviso Cheese is soft, semi-hard, compact with eyes.