Bitto Cheese vs Robiola di Roccaverano Cheese
Bitto Cheese
Robiola di Roccaverano 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 Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat milk, originating in Italy.
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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Bitto Cheese and Robiola di Roccaverano Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Robiola di Roccaverano Cheese (goat)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Bitto Cheese (Minimum of 70 days), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Bitto Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Goat |
| Milk Treatment | Raw | Raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Thin with molds (for affinato) |
| Aging | Minimum of 70 days | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Mild and sweet when young, stronger and spicier with age | Acidic, savory |
Taste Comparison: Does Bitto Cheese Taste Like Robiola di Roccaverano Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Robiola di Roccaverano Cheese brings acidic, savory character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Bitto Cheese for Robiola di Roccaverano Cheese?
Bitto Cheese can stand in for Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato). Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Bitto Cheese or Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano 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 Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Bitto Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Bitto Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Robiola di Roccaverano Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Robiola di Roccaverano Cheese is acidic, savory.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Bitto Cheese or Robiola di Roccaverano 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 Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).