Bitto comes from Valtellina in the region of Lombardia. This straw-colored flavorful cheese has been made in the Italian Alps since ancient times. Bitto must be made in the summertime at an altitude of at least 1,500 meters with milk from cows that have only been fed a specific type of grass. A small amount of goat’s milk is sometimes added to the cow’s milk to strengthen the flavor. Before being shaped into molds, the curd is cut very small. No two forms of Bitto are ever quite the same, as Bitto varies in size as well as age. Young Bitto is frequently used for melting (especially with a local pasta specialty, pizzocheri). Aged Bitto can be as old as ten years and has a strong smell with a complex nutty, tangy taste.