Bitto Cheese vs Staffordshire 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 Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy and made from cow milk.
Buy Bitto Cheese
Buy Staffordshire Cheese
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 Staffordshire Cheese?
Staffordshire Cheese is a raw cow's milk cheese from the county of Staffordshire, England, protected by a PDO. It is sold as cloth-wrapped cylinders of 8 to 10 kg and ranges from semi-hard to hard depending on how long it is matured.
What's the Difference Between Bitto Cheese and Staffordshire Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Staffordshire Cheese (Cow)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Staffordshire Cheese (hard or semi-hard depending on aging, uniform, slightly crumbly, creamy)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Staffordshire Cheese (Cloth-bound)
- Aging: Bitto Cheese (Minimum of 70 days), Staffordshire Cheese (2-4 weeks (mild), up to 12 months (mature))
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Staffordshire Cheese (Creamy, fresh, lactic)
Side-by-Side Comparison
| Bitto Cheese | Staffordshire Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Staffordshire, England |
| 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 | Hard or semi-hard depending on aging, uniform, slightly crumbly, creamy |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Cloth-bound |
| Aging | Minimum of 70 days | 2-4 weeks (mild), up to 12 months (mature) |
| Taste | Mild and sweet when young, stronger and spicier with age | Creamy, fresh, lactic |
Taste Comparison: Does Bitto Cheese Taste Like Staffordshire Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Staffordshire Cheese brings creamy, fresh, lactic character. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Staffordshire Cheese at 2-4 weeks (mild), up to 12 months (mature).
Can You Substitute Bitto Cheese for Staffordshire Cheese?
Bitto Cheese can stand in for Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Staffordshire Cheese brings creamy, fresh, lactic notes.
Which Is Better, Bitto Cheese or Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy profile, Staffordshire 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 Staffordshire Cheese fits dishes calling for creamy, fresh, lactic.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bitto Cheese the same as Staffordshire Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Staffordshire Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Staffordshire Cheese 2-4 weeks (mild), up to 12 months (mature).
Is Bitto Cheese similar to Staffordshire Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Staffordshire Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Staffordshire Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Staffordshire Cheese is creamy, fresh, lactic.
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 Staffordshire Cheese made of?
Staffordshire Cheese is made from cow milk (raw). It's typically aged 2-4 weeks (mild), up to 12 months (mature).
Which should I choose, Bitto Cheese or Staffordshire 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 Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy.