Bitto Cheese vs Pljevlja Cheese

Q: Is Bitto Cheese the same as Pljevlja Cheese?

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

Q: Can I substitute Bitto Cheese for Pljevlja Cheese?

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

Q: Does Bitto Cheese taste like Pljevlja Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Bitto Cheese or Pljevlja 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

Pljevlja 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 Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.

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 Pljevlja Cheese?

Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.

What's the Difference Between Bitto Cheese and Pljevlja Cheese?

Origin: Bitto Cheese (Italy), Pljevlja Cheese (Montenegro)
Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Pljevlja Cheese (Soft to semihard)
Aging: Bitto Cheese (Minimum of 70 days), Pljevlja Cheese (4 to 8 weeks)

Side-by-Side Comparison

	Bitto Cheese	Pljevlja Cheese
Country of Origin	Italy	Montenegro
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Northern Montenegro, Municipality Of Pljevlja
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Sheep’s milk, cow’s milk, mixed
Milk Treatment	Raw	—
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Soft to semihard
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	—
Aging	Minimum of 70 days	4 to 8 weeks
Taste	Mild and sweet when young, stronger and spicier with age	—

Taste Comparison: Does Bitto Cheese Taste Like Pljevlja Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Pljevlja Cheese at 4 to 8 weeks.

Can You Substitute Bitto Cheese for Pljevlja Cheese?

Bitto Cheese can stand in for Pljevlja 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 to semihard.

Which Is Better, Bitto Cheese or Pljevlja 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 to semihard profile, Pljevlja Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Bitto Cheese the same as Pljevlja Cheese?

No, they're distinct cheeses. Bitto Cheese originates in Italy, while Pljevlja Cheese comes from Montenegro. Bitto Cheese is made from cow and goat milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Pljevlja Cheese 4 to 8 weeks.

Is Bitto Cheese similar to Pljevlja Cheese?

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

Can I substitute Bitto Cheese for Pljevlja Cheese?

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

Does Bitto Cheese taste like Pljevlja Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Pljevlja Cheese made of?

Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.

Which should I choose, Bitto Cheese or Pljevlja 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 Pljevlja Cheese is soft to semihard.