Bitto Cheese vs Svecia Cheese

Q: Is Bitto Cheese the same as Svecia Cheese?

No. Bitto Cheese and Svecia Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bitto Cheese for Svecia Cheese?

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

Q: Which should I choose, Bitto Cheese or Svecia Cheese?

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

Svecia 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 Svecia Cheese is semi-hard, creamy soft, firm, somewhat resilient, 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 Svecia Cheese?

Svecia is a Swedish semi-hard cow's milk cheese with a creamy consistency, light yellow colour, small irregular holes and a mildly acidic taste. It is sold in wax-covered cylinders weighing 12 to 15 kg (26 to 33 lb) and aged for at least two months.

What's the Difference Between Bitto Cheese and Svecia Cheese?

Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Svecia Cheese (Cow)
Milk treatment: Bitto Cheese (Raw), Svecia Cheese (Pasteurized)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Svecia Cheese (Semi-hard, creamy soft, firm, somewhat resilient, small irregular holes)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Svecia Cheese (Wax-coated)
Aging: Bitto Cheese (Minimum of 70 days), Svecia Cheese (Minimum 2 months)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Svecia Cheese (Mildly acidic, full-bodied)

Side-by-Side Comparison

	Bitto Cheese	Svecia Cheese
Country of Origin	Italy	—
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Low-Lying Areas Of Sweden
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Cow
Milk Treatment	Raw	Pasteurized
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Semi-hard, creamy soft, firm, somewhat resilient, small irregular holes
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Wax-coated
Aging	Minimum of 70 days	Minimum 2 months
Taste	Mild and sweet when young, stronger and spicier with age	Mildly acidic, full-bodied

Taste Comparison: Does Bitto Cheese Taste Like Svecia Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Svecia Cheese brings mildly acidic, full-bodied character. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Svecia Cheese at minimum 2 months.

Can You Substitute Bitto Cheese for Svecia Cheese?

Bitto Cheese can stand in for Svecia 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, creamy soft, firm, somewhat resilient, small irregular holes. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Svecia Cheese brings mildly acidic, full-bodied notes.

Which Is Better, Bitto Cheese or Svecia 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, creamy soft, firm, somewhat resilient, small irregular holes profile, Svecia 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 Svecia Cheese fits dishes calling for mildly acidic, full-bodied.

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Frequently Asked Questions

Is Bitto Cheese the same as Svecia Cheese?

No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Svecia Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Svecia Cheese minimum 2 months.

Is Bitto Cheese similar to Svecia Cheese?

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

Can I substitute Bitto Cheese for Svecia Cheese?

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

Does Bitto Cheese taste like Svecia Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Svecia Cheese is mildly acidic, full-bodied.

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 Svecia Cheese made of?

Svecia Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 2 months.

Which should I choose, Bitto Cheese or Svecia 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 Svecia Cheese is semi-hard, creamy soft, firm, somewhat resilient, small irregular holes.