Bitto Cheese vs Vastedda della Valle del Belice Cheese
Bitto Cheese
Vastedda della Valle del Belice 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 Vastedda della Valle del Belice Cheese is a sheep-milk cheese, 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 Vastedda della Valle del Belice Cheese?
Vastedda della Valle del Belice is a traditional Sicilian cheese that takes its name from vastedda, a Sicilian word also used for a Palermo bread. The Italian agriculture ministry lists it as a prodotto agroalimentare tradizionale.
What's the Difference Between Bitto Cheese and Vastedda della Valle del Belice Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Vastedda della Valle del Belice Cheese (Raw whole sheep’s milk)
- Milk treatment: Bitto Cheese (Raw), Vastedda della Valle del Belice Cheese (Heated)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Vastedda della Valle del Belice Cheese (None (free from rind))
- Aging: Bitto Cheese (Minimum of 70 days), Vastedda della Valle del Belice Cheese (12 to 48 hours ready for consumption)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Vastedda della Valle del Belice Cheese (Lightly sourish but not spicy)
Side-by-Side Comparison
| Bitto Cheese | Vastedda della Valle del Belice Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Districts Of Agrigento, Trapani, Palermo In Sicily |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Raw whole sheep’s milk |
| Milk Treatment | Raw | Heated |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | — |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | None (free from rind) |
| Aging | Minimum of 70 days | 12 to 48 hours ready for consumption |
| Taste | Mild and sweet when young, stronger and spicier with age | Lightly sourish but not spicy |
| Where to Buy | Shop on Amazon | Shop on Amazon |
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Taste Comparison: Does Bitto Cheese Taste Like Vastedda della Valle del Belice Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Vastedda della Valle del Belice Cheese leans toward typical of fresh sheep’s cheeses, lightly sourish but not spicy. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Vastedda della Valle del Belice Cheese at 12 to 48 hours ready for consumption.
Can You Substitute Bitto Cheese for Vastedda della Valle del Belice Cheese?
Bitto Cheese can stand in for Vastedda della Valle del Belice Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy notes.
Which Is Better, Bitto Cheese or Vastedda della Valle del Belice Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Vastedda della Valle del Belice Cheese fits dishes calling for lightly sourish but not spicy.
Which is your favorite?
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Frequently Asked Questions
Is Bitto Cheese the same as Vastedda della Valle del Belice Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Vastedda della Valle del Belice Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Vastedda della Valle del Belice Cheese 12 to 48 hours ready for consumption.
Is Bitto Cheese similar to Vastedda della Valle del Belice Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Vastedda della Valle del Belice Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Vastedda della Valle del Belice Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Vastedda della Valle del Belice Cheese is lightly sourish but not spicy.
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 Vastedda della Valle del Belice Cheese made of?
Vastedda della Valle del Belice Cheese is made from sheep milk (heated), using lamb rennet. It's typically aged 12 to 48 hours ready for consumption. It originates in Italy.
Which should I choose, Bitto Cheese or Vastedda della Valle del Belice Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.