Bitto Cheese vs San Simón da Costa 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 San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes 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 San Simón da Costa Cheese?
San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.
What's the Difference Between Bitto Cheese and San Simón da Costa Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), San Simón da Costa Cheese (cow)
- Milk treatment: Bitto Cheese (Raw), San Simón da Costa Cheese (raw or pasteurized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
- Aging: Bitto Cheese (Minimum of 70 days), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), San Simón da Costa Cheese (mild, slightly salty, smoky)
Side-by-Side Comparison
| Bitto Cheese | San Simón da Costa Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Terra Chá, Galicia, Spain |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow |
| Milk Treatment | Raw | Raw or pasteurized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Semi-hard and creamy, with small irregular holes |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Smooth, hard, waxy, brown, 1 to 3 mm thick |
| Aging | Minimum of 70 days | At least 30 days ('bufón') or 45 days |
| Taste | Mild and sweet when young, stronger and spicier with age | Mild, slightly salty, smoky |
Taste Comparison: Does Bitto Cheese Taste Like San Simón da Costa Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.
Can You Substitute Bitto Cheese for San Simón da Costa Cheese?
Bitto Cheese can stand in for San Simón da Costa 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 semi-hard and creamy, with small irregular holes. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.
Which Is Better, Bitto Cheese or San Simón da Costa 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 semi-hard and creamy, with small irregular holes profile, San Simón da Costa 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 San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.
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Frequently Asked Questions
Is Bitto Cheese the same as San Simón da Costa Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; San Simón da Costa Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.
Is Bitto Cheese similar to San Simón da Costa Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for San Simón da Costa Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like San Simón da Costa Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while San Simón da Costa Cheese is mild, slightly salty, smoky.
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 San Simón da Costa Cheese made of?
San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.
Which should I choose, Bitto Cheese or San Simón da Costa 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 San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.