Bitto Cheese vs Vulscombe 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 Vulscombe Cheese is fresh soft, artisan and made from goat milk, originating in England and United Kingdom.
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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 Vulscombe Cheese?
Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.
What's the Difference Between Bitto Cheese and Vulscombe Cheese?
- Origin: Bitto Cheese (Italy), Vulscombe Cheese (England and United Kingdom)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Vulscombe Cheese (goat's milk)
- Milk treatment: Bitto Cheese (Raw), Vulscombe Cheese (pasteurized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Vulscombe Cheese (fresh soft, artisan)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Vulscombe Cheese (rindless)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Vulscombe Cheese (herbaceous, mild, spicy)
Side-by-Side Comparison
| Bitto Cheese | Vulscombe Cheese | |
|---|---|---|
| Country of Origin | Italy | England And United Kingdom |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Tiverton, England |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Goat's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Fresh soft, artisan |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Rindless |
| Aging | Minimum of 70 days | — |
| Taste | Mild and sweet when young, stronger and spicier with age | Herbaceous, mild, spicy |
Taste Comparison: Does Bitto Cheese Taste Like Vulscombe Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Vulscombe Cheese brings herbaceous, mild, spicy character.
Can You Substitute Bitto Cheese for Vulscombe Cheese?
Bitto Cheese can stand in for Vulscombe 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 fresh soft, artisan. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Vulscombe Cheese brings herbaceous, mild, spicy notes.
Which Is Better, Bitto Cheese or Vulscombe 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 fresh soft, artisan profile, Vulscombe 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 Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.
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Frequently Asked Questions
Is Bitto Cheese the same as Vulscombe Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Vulscombe Cheese comes from England and United Kingdom. Bitto Cheese is made from cow and goat milk; Vulscombe Cheese uses goat.
Is Bitto Cheese similar to Vulscombe Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Vulscombe Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Vulscombe Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Vulscombe Cheese is herbaceous, mild, 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 Vulscombe Cheese made of?
Vulscombe Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.
Which should I choose, Bitto Cheese or Vulscombe 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 Vulscombe Cheese is fresh soft, artisan.