Bitto Cheese vs Valle d'Aosta Fromadzo 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 Valle d'Aosta Fromadzo Cheese is firm and made from cow or goat 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 Valle d'Aosta Fromadzo Cheese?
Valle d'Aosta Fromadzo is a PDO cheese made across the Valle d'Aosta region of Italy from cow's milk, sometimes with a little goat's milk. Young wheels taste fragrant and half sweet, while long aging turns them salty and almost sharp.
What's the Difference Between Bitto Cheese and Valle d'Aosta Fromadzo Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Valle d'Aosta Fromadzo Cheese (Primarily cow’s milk, small quantity of goat’s milk permitted)
- Milk treatment: Bitto Cheese (Raw), Valle d'Aosta Fromadzo Cheese (Skimmed)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Valle d'Aosta Fromadzo Cheese (Firm)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Valle d'Aosta Fromadzo Cheese (Straw-yellow to gray with a reddish cast)
- Aging: Bitto Cheese (Minimum of 70 days), Valle d'Aosta Fromadzo Cheese (60 days to 10 months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Valle d'Aosta Fromadzo Cheese (Mild to pronounced and pungent)
Side-by-Side Comparison
| Bitto Cheese | Valle d'Aosta Fromadzo Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Valle D’Aosta Region |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Primarily cow’s milk, small quantity of goat’s milk permitted |
| Milk Treatment | Raw | Skimmed |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Firm |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Straw-yellow to gray with a reddish cast |
| Aging | Minimum of 70 days | 60 days to 10 months |
| Taste | Mild and sweet when young, stronger and spicier with age | Mild to pronounced and pungent |
Taste Comparison: Does Bitto Cheese Taste Like Valle d'Aosta Fromadzo Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Valle d'Aosta Fromadzo Cheese brings mild to pronounced and pungent character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Valle d'Aosta Fromadzo Cheese leans toward the flavor becomes more pronounced and lightly salty with aging. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Valle d'Aosta Fromadzo Cheese at 60 days to 10 months.
Can You Substitute Bitto Cheese for Valle d'Aosta Fromadzo Cheese?
Bitto Cheese can stand in for Valle d'Aosta Fromadzo 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 firm. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Valle d'Aosta Fromadzo Cheese brings mild to pronounced and pungent notes.
Which Is Better, Bitto Cheese or Valle d'Aosta Fromadzo 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 firm profile, Valle d'Aosta Fromadzo 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 Valle d'Aosta Fromadzo Cheese fits dishes calling for mild to pronounced and pungent.
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Frequently Asked Questions
Is Bitto Cheese the same as Valle d'Aosta Fromadzo Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Valle d'Aosta Fromadzo Cheese uses cow or goat. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Valle d'Aosta Fromadzo Cheese 60 days to 10 months.
Is Bitto Cheese similar to Valle d'Aosta Fromadzo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Valle d'Aosta Fromadzo Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Valle d'Aosta Fromadzo Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Valle d'Aosta Fromadzo Cheese is mild to pronounced and pungent.
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 Valle d'Aosta Fromadzo Cheese made of?
Valle d'Aosta Fromadzo Cheese is made from cow or goat milk (skimmed), using calf’s rennet. It's typically aged 60 days to 10 months. It originates in Italy.
Which should I choose, Bitto Cheese or Valle d'Aosta Fromadzo 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 Valle d'Aosta Fromadzo Cheese is firm.