Bitto or Fontina Cheese

Description

Bitto and Fontina are two exceptional cheeses that hail from the picturesque regions of Italy. Bitto, a semi-hard cheese, is a product of Lombardy's alpine pastures, while Fontina, a semi-soft cheese, is native to the Aosta Valley.

Bitto cheese is characterized by its compact, yellowish paste and a thin, elastic crust. Its texture is smooth, slightly crumbly, yet creamy when aged. It boasts a unique flavor profile, starting with a mild, sweet taste that gradually intensifies into a full-bodied, slightly bitter flavor as it ages.

Fontina cheese, on the other hand, is a beautiful pale cream color with tiny holes scattered throughout its supple, slightly springy texture. It has a gentle, nutty flavor with a hint of mild sweetness and a delightful creamy finish.

Both cheeses share a unique characteristic; they are made from the milk of cows that graze on high-altitude pastures, lending a distinct, aromatic flavor profile that sets them apart from other cheeses.

Primary Uses

Bitto and Fontina are versatile cheeses with myriad culinary uses. Bitto, due to its aging potential, is often enjoyed as a table cheese, paired with robust red wines. It's also used in cooking, particularly in risottos, pasta, and polenta dishes.

Fontina is a staple in Italian cuisine, used in fondues, gratins, and pasta dishes, or simply enjoyed with crusty bread and a glass of wine. Its creamy texture and mild flavor make it an excellent melting cheese, perfect for sandwiches, pizzas, and casseroles.

Beyond the culinary world, these cheeses hold cultural significance in their regions, used in traditional celebrations and considered a symbol of the alpine heritage.

History

The history of Bitto and Fontina cheese is as rich and intriguing as their flavors. Bitto cheese dates back to the Celts, who first made it in the Bitto river valley around 2,000 years ago. The recipe has been passed down through generations, maintaining its traditional production methods.

Fontina cheese's history is equally fascinating. Its name is derived from a pasture called "Fontin" where it was first produced in the 12th century. Over time, Fontina has been recognized as a "valley gold", cherished for its quality and unique flavor.

Both cheeses have evolved from humble alpine sustenance to internationally recognized delicacies, their romantic histories contributing to their allure.

Nutritional Information

Bitto and Fontina are not only delicious but also nutritious. They are rich in high-quality proteins, calcium, and vitamins A, B2, and B12. These cheeses also provide a good source of phosphorus, important for bone health, and zinc, which supports immune function.

Compared to other cheeses, Bitto and Fontina have a moderate fat content, making them a healthier choice for cheese lovers. However, like all cheeses, they should be consumed in moderation due to their high sodium content.

In the end, Bitto and Fontina are more than just cheeses; they are a testament to Italy's rich culinary heritage, a blend of tradition, culture, and nutritional goodness.