Bitto Cheese vs Queijo São Jorge

Q: Is Bitto Cheese the same as Queijo São Jorge?

No. Bitto Cheese and Queijo São Jorge are distinct cheeses from Italy and Portugal respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bitto Cheese for Queijo São Jorge?

In most recipes you can swap Bitto Cheese for Queijo São Jorge, though the result will shift in richness and milk character.

Q: Which should I choose, Bitto Cheese or Queijo São Jorge?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Bitto Cheese

Queijo São Jorge

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 São Jorge is firm consistency, hard or semi-hard and made from cow milk, originating in Portugal.

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 São Jorge?

Queijo São Jorge is a semi-hard to hard cow's milk cheese made only on the island of São Jorge in the Azores. It is known for its firm, brittle yellowish paste, small irregular holes, and a strong, slightly spicy flavor that sharpens with age.

What's the Difference Between Bitto Cheese and Queijo São Jorge?

Origin: Bitto Cheese (Italy), Queijo São Jorge (Portugal)
Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Queijo São Jorge (Cow)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Queijo São Jorge (Firm consistency, hard or semi-hard)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Queijo São Jorge (Natural)
Aging: Bitto Cheese (Minimum of 70 days), Queijo São Jorge (minimum three months, up to 36 months for special editions)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Queijo São Jorge (Peppery, grassy)

Side-by-Side Comparison

	Bitto Cheese	Queijo São Jorge
Country of Origin	Italy	Portugal
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Island Of São Jorge, Azores
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Cow
Milk Treatment	Raw	Raw
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Firm consistency, hard or semi-hard
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Natural
Aging	Minimum of 70 days	Minimum three months, up to 36 months for special editions
Taste	Mild and sweet when young, stronger and spicier with age	Peppery, grassy

Taste Comparison: Does Bitto Cheese Taste Like Queijo São Jorge?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Queijo São Jorge brings peppery, grassy character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Queijo São Jorge leans toward mild, sour aftertaste; musty, earthy, barnyardy (aged). Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Queijo São Jorge at minimum three months, up to 36 months for special editions.

Can You Substitute Bitto Cheese for Queijo São Jorge?

Bitto Cheese can stand in for Queijo São Jorge 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 firm consistency, hard or semi-hard. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Queijo São Jorge brings peppery, grassy notes.

Which Is Better, Bitto Cheese or Queijo São Jorge?

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 firm consistency, hard or semi-hard profile, Queijo São Jorge 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 São Jorge fits dishes calling for peppery, grassy.

Which is your favorite?

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Frequently Asked Questions

Is Bitto Cheese the same as Queijo São Jorge?

No, they're distinct cheeses. Bitto Cheese originates in Italy, while Queijo São Jorge comes from Portugal. Bitto Cheese is made from cow and goat milk; Queijo São Jorge uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Queijo São Jorge minimum three months, up to 36 months for special editions.

Is Bitto Cheese similar to Queijo São Jorge?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Bitto Cheese for Queijo São Jorge?

You can, but expect a shift in richness and milk character.

Does Bitto Cheese taste like Queijo São Jorge?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Queijo São Jorge is peppery, grassy.

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 São Jorge made of?

Queijo São Jorge is made from cow milk (raw), using animal rennet. It's typically aged minimum three months, up to 36 months for special editions. It originates in Portugal.

Which should I choose, Bitto Cheese or Queijo São Jorge?

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 São Jorge is firm consistency, hard or semi-hard.