Bitto Cheese vs Spressa delle Giudicarie 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 Spressa delle Giudicarie Cheese is semihard and made from cow 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 Spressa delle Giudicarie Cheese?
Spressa delle Giudicarie is a cow's milk cheese from Trentino-Alto Adige in northern Italy, made from milk left over after buttermaking. It has a brown crust and a pale, lightly holed interior, and it is usually eaten young.
What's the Difference Between Bitto Cheese and Spressa delle Giudicarie Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Spressa delle Giudicarie Cheese (Partially skim raw cow’s milk)
- Milk treatment: Bitto Cheese (Raw), Spressa delle Giudicarie Cheese (Natural cream rise)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Spressa delle Giudicarie Cheese (Semihard)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Spressa delle Giudicarie Cheese (Dark brown or yellow)
- Aging: Bitto Cheese (Minimum of 70 days), Spressa delle Giudicarie Cheese (3 months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Spressa delle Giudicarie Cheese (Light and sweet to robust and piquant)
Side-by-Side Comparison
| Bitto Cheese | Spressa delle Giudicarie Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Giudicarie, Chiese, Rendena, And Ledro Valley Municipalities |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Partially skim raw cow’s milk |
| Milk Treatment | Raw | Natural cream rise |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Semihard |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Dark brown or yellow |
| Aging | Minimum of 70 days | 3 months |
| Taste | Mild and sweet when young, stronger and spicier with age | Light and sweet to robust and piquant |
| Where to Buy | Shop on Amazon | Shop on Amazon |
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Taste Comparison: Does Bitto Cheese Taste Like Spressa delle Giudicarie Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Spressa delle Giudicarie Cheese brings light and sweet to robust and piquant character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Spressa delle Giudicarie Cheese leans toward varies with age; light and sweet to robust and piquant. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Spressa delle Giudicarie Cheese at 3 months.
Can You Substitute Bitto Cheese for Spressa delle Giudicarie Cheese?
Bitto Cheese can stand in for Spressa delle Giudicarie 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 semihard. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Spressa delle Giudicarie Cheese brings light and sweet to robust and piquant notes.
Which Is Better, Bitto Cheese or Spressa delle Giudicarie 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 semihard profile, Spressa delle Giudicarie 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 Spressa delle Giudicarie Cheese fits dishes calling for light and sweet to robust and piquant.
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Frequently Asked Questions
Is Bitto Cheese the same as Spressa delle Giudicarie Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Spressa delle Giudicarie Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Spressa delle Giudicarie Cheese 3 months.
Is Bitto Cheese similar to Spressa delle Giudicarie Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Spressa delle Giudicarie Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Spressa delle Giudicarie Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Spressa delle Giudicarie Cheese is light and sweet to robust and piquant.
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 Spressa delle Giudicarie Cheese made of?
Spressa delle Giudicarie Cheese is made from cow milk (natural cream rise), using bovine liquid rennet. It's typically aged 3 months. It originates in Italy.
Which should I choose, Bitto Cheese or Spressa delle Giudicarie 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 Spressa delle Giudicarie Cheese is semihard.