Bitto Cheese vs Xygalo Siteias 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 Xygalo Siteias Cheese is spreadable and made from goat or sheep milk, originating in Greece.
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 Xygalo Siteias Cheese?
Xygalo Siteias is a traditional Greek cheese from the region of Sitia in Crete. It has a PDO status and is made from sheep's milk or a mixture of sheep's and goat's milk. Xygalo Siteias has a creamy, yoghurt-like texture with a tangy, slightly sour taste, often used as a spread or in Cretan pies.
What's the Difference Between Bitto Cheese and Xygalo Siteias Cheese?
- Origin: Bitto Cheese (Italy), Xygalo Siteias Cheese (Greece)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Xygalo Siteias Cheese (Raw goat’s or ewe’s milk or a mixture)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Xygalo Siteias Cheese (Spreadable)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Xygalo Siteias Cheese (None)
- Aging: Bitto Cheese (Minimum of 70 days), Xygalo Siteias Cheese (7-10 days and about one month)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Xygalo Siteias Cheese (Fresh, slightly acidic, mildly salty)
Side-by-Side Comparison
| Bitto Cheese | Xygalo Siteias Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Sitia Region, Crete |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Raw goat’s or ewe’s milk or a mixture |
| Milk Treatment | Raw | Raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Spreadable |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | None |
| Aging | Minimum of 70 days | 7-10 days and about one month |
| Taste | Mild and sweet when young, stronger and spicier with age | Fresh, slightly acidic, mildly salty |
Taste Comparison: Does Bitto Cheese Taste Like Xygalo Siteias Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Xygalo Siteias Cheese brings fresh, slightly acidic, mildly salty character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Xygalo Siteias Cheese leans toward white, spreadable, grainy, fresh, slightly acidic, mildly salty taste. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Xygalo Siteias Cheese at 7-10 days and about one month.
Can You Substitute Bitto Cheese for Xygalo Siteias Cheese?
Bitto Cheese can stand in for Xygalo Siteias 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 spreadable. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Xygalo Siteias Cheese brings fresh, slightly acidic, mildly salty notes.
Which Is Better, Bitto Cheese or Xygalo Siteias 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 spreadable profile, Xygalo Siteias 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 Xygalo Siteias Cheese fits dishes calling for fresh, slightly acidic, mildly salty.
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Frequently Asked Questions
Is Bitto Cheese the same as Xygalo Siteias Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Xygalo Siteias Cheese comes from Greece. Bitto Cheese is made from cow and goat milk; Xygalo Siteias Cheese uses goat or sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Xygalo Siteias Cheese 7-10 days and about one month.
Is Bitto Cheese similar to Xygalo Siteias Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Xygalo Siteias Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Xygalo Siteias Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Xygalo Siteias Cheese is fresh, slightly acidic, mildly salty.
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 Xygalo Siteias Cheese made of?
Xygalo Siteias Cheese is made from goat or sheep milk (raw). It's typically aged 7-10 days and about one month. It originates in Greece.
Which should I choose, Bitto Cheese or Xygalo Siteias 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 Xygalo Siteias Cheese is spreadable.