Bitto Cheese vs Pule 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 Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Bitto Cheese and Pule Cheese?
- Origin: Bitto Cheese (Italy), Pule Cheese (Serbia)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Pule Cheese (donkey's milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Pule Cheese (artisan)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Bitto Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Italy | Serbia |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Zasavica |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Donkey's milk |
| Milk Treatment | Raw | — |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Artisan |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | — |
| Aging | Minimum of 70 days | — |
| Taste | Mild and sweet when young, stronger and spicier with age | Nutty and earthy |
Taste Comparison: Does Bitto Cheese Taste Like Pule Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Pule Cheese brings nutty and earthy character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Bitto Cheese for Pule Cheese?
Bitto Cheese can stand in for Pule 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 artisan. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Pule Cheese brings nutty and earthy notes.
Which Is Better, Bitto Cheese or Pule 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 artisan profile, Pule 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 Pule Cheese fits dishes calling for nutty and earthy.
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Frequently Asked Questions
Is Bitto Cheese the same as Pule Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Pule Cheese comes from Serbia.
Is Bitto Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bitto Cheese taste like Pule Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Bitto Cheese or Pule 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 Pule Cheese is artisan.