ANother description:
The cheese “Bitto” is produced exclusively with latte vaccine entire derived from razze traditional in the zone characterized to art. the 2 and obtained in relative the appropriate respect of prescription to the breeding and to the process of obtaining as answering to the following productive standard:
a) the feeding of the bovine from which drift the latte ones must be constituted from spontaneous essences and erbai eventually affienati, of the area delimited to art. the 2;
b) the latte ones of a milking. with the eventual addition of latte goat, in not advanced measure to 10% come immediately coagulated in native place taking advantage of the spontaneous development of the casearia microflora;
c) the coagulation is obtained with the use of year-old calf rennet, the baking of the curd, that it happens to a temperature comprised between the 48 and 52°C, protrae for approximately 30 minuteren. The breach of the curd happens till when the lumps have the largeness of chicchi of rice. Once extracted, the paste comes mail in fascere traditional that confers characteristic barefoot the concave one. The salt out happens to dry. The maturation begins in “casere of Alpe” and it is completed in the plants of fondovalle taking advantage of the natural climatic course of the production zone. The maturation must be protratta in order at least seventy days;
d) form: cylindrical. to regulate. with superficial flat, barefoot a concave one, to alive chines;
e) dimensions: the diameter of the faces and 30-50 centimeters; the height of the barefoot one is of 8-10 centimeters;
f) variable weight from 8 kg to 25 kg in relation to the dimensions of the form. The form, the dimensions and the weight can endure of reading variations in relation to the technical conditions of production and the period of maturation;
g) external aspect: compact crust of yellow color paglierino that it becomes more intense with the stagionatura, of thickness comprised between to 2 and 4 millimeters;
h) paste: compact structure, with occhiatura presence oadstead to pellet eye; to the cut the color is introduced variable from the white man to the yellow paglierino, according to the stagionatura;
i) sapore: cake, delicate, more intense with proceeding of the maturation. The eventual addition of latte goat renders the characteristic aroma more intense;
l) fat on the substance sand bank: not inferior to 45%;
m) medium humidity to 70 days: 38%.