Bitto ✦

Bitto

What it is

It is made only between June and September, in a calècc — a low drystone enclosure roofed with a canvas that moves up the pasture with the herd — where the cow's milk is worked minutes after milking and given a share of milk from Orobica goats. Wheels carry the year of their summer, and a good one is still edible ten years on.

In the kitchen

Past five years the paste turns brittle and crystalline: stop trying to slice it, break it away with the point of a knife and let the shards come back to room temperature before serving.

Goes with

Stone-ground polenta Honey Walnut Butter Pear Rye berries Grappa Chestnut honey

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