Bitto Cheese vs Xynomyzithra Kritis 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 Xynomyzithra Kritis Cheese is soft, creamy and made from goat and 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 Xynomyzithra Kritis Cheese?
Xynomyzithra is a Greek whey cheese made from ewes' and/or goats' milk, the sour version of Mizithra. Soft, snow-white and moist, it is best known served with honey and baked into small Cretan cheese pies called kalitsounia.
What's the Difference Between Bitto Cheese and Xynomyzithra Kritis Cheese?
- Origin: Bitto Cheese (Italy), Xynomyzithra Kritis Cheese (Greece)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Xynomyzithra Kritis Cheese (Sheep’s and goat’s milk whey, or a combination)
- Milk treatment: Bitto Cheese (Raw), Xynomyzithra Kritis Cheese (Heated)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Xynomyzithra Kritis Cheese (Soft, creamy)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Xynomyzithra Kritis Cheese (No external rind)
- Aging: Bitto Cheese (Minimum of 70 days), Xynomyzithra Kritis Cheese (At least 2 months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Xynomyzithra Kritis Cheese (Sour, a bit acidic, sweetish)
Side-by-Side Comparison
| Bitto Cheese | Xynomyzithra Kritis Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Island Of Crete |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Sheep’s and goat’s milk whey, or a combination |
| Milk Treatment | Raw | Heated |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft, creamy |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | No external rind |
| Aging | Minimum of 70 days | At least 2 months |
| Taste | Mild and sweet when young, stronger and spicier with age | Sour, a bit acidic, sweetish |
Taste Comparison: Does Bitto Cheese Taste Like Xynomyzithra Kritis Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Xynomyzithra Kritis Cheese brings sour, a bit acidic, sweetish character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Xynomyzithra Kritis Cheese leans toward soft, snow-white, creamy and moist, with a sour taste. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Xynomyzithra Kritis Cheese at at least 2 months.
Can You Substitute Bitto Cheese for Xynomyzithra Kritis Cheese?
Bitto Cheese can stand in for Xynomyzithra Kritis 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 soft, creamy. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Xynomyzithra Kritis Cheese brings sour, a bit acidic, sweetish notes.
Which Is Better, Bitto Cheese or Xynomyzithra Kritis 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 soft, creamy profile, Xynomyzithra Kritis 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 Xynomyzithra Kritis Cheese fits dishes calling for sour, a bit acidic, sweetish.
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Frequently Asked Questions
Is Bitto Cheese the same as Xynomyzithra Kritis Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Xynomyzithra Kritis Cheese comes from Greece. Bitto Cheese is made from cow and goat milk; Xynomyzithra Kritis Cheese uses goat and sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Xynomyzithra Kritis Cheese at least 2 months.
Is Bitto Cheese similar to Xynomyzithra Kritis Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Xynomyzithra Kritis Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Xynomyzithra Kritis Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Xynomyzithra Kritis Cheese is sour, a bit acidic, sweetish.
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 Xynomyzithra Kritis Cheese made of?
Xynomyzithra Kritis Cheese is made from goat and sheep milk (heated). It's typically aged at least 2 months. It originates in Greece.
Which should I choose, Bitto Cheese or Xynomyzithra Kritis 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 Xynomyzithra Kritis Cheese is soft, creamy.