Bitto Cheese vs Queijo de Cabra Transmontano
Bitto Cheese
Queijo de Cabra Transmontano
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 Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery and made from goat 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 Queijo de Cabra Transmontano?
Queijo de Cabra Transmontano is a Portuguese protected designation of origin cheese made from raw milk of Serrana goats in Trás-os-Montes. It has a firm white paste, a strong aroma and a slightly piquant taste, and ages at least 60 days, or 90 days for the Velho version.
What's the Difference Between Bitto Cheese and Queijo de Cabra Transmontano?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Queijo de Cabra Transmontano (Goat's milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Queijo de Cabra Transmontano (Closed, semi-hard to extra-hard, not buttery)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color)
- Aging: Bitto Cheese (Minimum of 70 days), Queijo de Cabra Transmontano (Minimum ripening time of 60 to 90 days)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Queijo de Cabra Transmontano (Clean taste, usually with a slight tang)
Side-by-Side Comparison
| Bitto Cheese | Queijo de Cabra Transmontano | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Trás-Os-Montes Region, Including Municipalities In The Districts Of Bragança And Vila Real |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Closed, semi-hard to extra-hard, not buttery |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color |
| Aging | Minimum of 70 days | Minimum ripening time of 60 to 90 days |
| Taste | Mild and sweet when young, stronger and spicier with age | Clean taste, usually with a slight tang |
Taste Comparison: Does Bitto Cheese Taste Like Queijo de Cabra Transmontano?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang character. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Queijo de Cabra Transmontano at minimum ripening time of 60 to 90 days.
Can You Substitute Bitto Cheese for Queijo de Cabra Transmontano?
Bitto Cheese can stand in for Queijo de Cabra Transmontano 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 closed, semi-hard to extra-hard, not buttery. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang notes.
Which Is Better, Bitto Cheese or Queijo de Cabra Transmontano?
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 closed, semi-hard to extra-hard, not buttery profile, Queijo de Cabra Transmontano is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Queijo de Cabra Transmontano fits dishes calling for clean taste, usually with a slight tang.
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Frequently Asked Questions
Is Bitto Cheese the same as Queijo de Cabra Transmontano?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Queijo de Cabra Transmontano uses goat. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Queijo de Cabra Transmontano minimum ripening time of 60 to 90 days.
Is Bitto Cheese similar to Queijo de Cabra Transmontano?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Queijo de Cabra Transmontano?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Queijo de Cabra Transmontano?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Queijo de Cabra Transmontano is clean taste, usually with a slight tang.
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 Queijo de Cabra Transmontano made of?
Queijo de Cabra Transmontano is made from goat milk (raw), using animal rennet. It's typically aged minimum ripening time of 60 to 90 days.
Which should I choose, Bitto Cheese or Queijo de Cabra Transmontano?
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 Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery.