Bitto Cheese vs Queso de l'Alt Urgell y la Cerdanya
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 Queso de l'Alt Urgell y la Cerdanya is soft, creamy and made from cow 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 Queso de l'Alt Urgell y la Cerdanya?
Queso de l'Alt Urgell y la Cerdanya is a young, soft-paste cheese made from pasteurized Friesian cow's milk in La Seu d'Urgell, Catalonia. It is the only Catalan cheese with a Protected Designation of Origin, and it tastes light with a salty aftertaste.
What's the Difference Between Bitto Cheese and Queso de l'Alt Urgell y la Cerdanya?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Queso de l'Alt Urgell y la Cerdanya (Cow)
- Milk treatment: Bitto Cheese (Raw), Queso de l'Alt Urgell y la Cerdanya (Pasteurized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Queso de l'Alt Urgell y la Cerdanya (Soft, creamy)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Queso de l'Alt Urgell y la Cerdanya (Natural, slightly moist, light brown)
- Aging: Bitto Cheese (Minimum of 70 days), Queso de l'Alt Urgell y la Cerdanya (up to one month)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Queso de l'Alt Urgell y la Cerdanya (Soft, clear, pleasant)
Side-by-Side Comparison
| Bitto Cheese | Queso de l'Alt Urgell y la Cerdanya | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Alto Urgel And Cerdanya, Catalonia |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow |
| Milk Treatment | Raw | Pasteurized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft, creamy |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Natural, slightly moist, light brown |
| Aging | Minimum of 70 days | Up to one month |
| Taste | Mild and sweet when young, stronger and spicier with age | Soft, clear, pleasant |
Taste Comparison: Does Bitto Cheese Taste Like Queso de l'Alt Urgell y la Cerdanya?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Queso de l'Alt Urgell y la Cerdanya brings soft, clear, pleasant character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Queso de l'Alt Urgell y la Cerdanya leans toward light, with a salty aftertaste and intense, persistent secondary aromas. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Queso de l'Alt Urgell y la Cerdanya at up to one month.
Can You Substitute Bitto Cheese for Queso de l'Alt Urgell y la Cerdanya?
Bitto Cheese can stand in for Queso de l'Alt Urgell y la Cerdanya 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, creamy. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Queso de l'Alt Urgell y la Cerdanya brings soft, clear, pleasant notes.
Which Is Better, Bitto Cheese or Queso de l'Alt Urgell y la Cerdanya?
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, creamy profile, Queso de l'Alt Urgell y la Cerdanya is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Queso de l'Alt Urgell y la Cerdanya fits dishes calling for soft, clear, pleasant.
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Frequently Asked Questions
Is Bitto Cheese the same as Queso de l'Alt Urgell y la Cerdanya?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Queso de l'Alt Urgell y la Cerdanya uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Queso de l'Alt Urgell y la Cerdanya up to one month.
Is Bitto Cheese similar to Queso de l'Alt Urgell y la Cerdanya?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Queso de l'Alt Urgell y la Cerdanya?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Queso de l'Alt Urgell y la Cerdanya?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Queso de l'Alt Urgell y la Cerdanya is soft, clear, pleasant.
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 Queso de l'Alt Urgell y la Cerdanya made of?
Queso de l'Alt Urgell y la Cerdanya is made from cow milk (pasteurized), using animal rennet. It's typically aged up to one month.
Which should I choose, Bitto Cheese or Queso de l'Alt Urgell y la Cerdanya?
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 Queso de l'Alt Urgell y la Cerdanya is soft, creamy.