Der historische Bitto ist ein K\u00e4se, der aus roher Kuhvollmilch (K\u00fche der Rasse Alpine Brown) unter Zugabe von roher Ziegenmilch (Ziegen der Rasse Orobica) in einem Anteil zwischen 10 und 20% hergestellt wird. Es handelt sich um eine gekochte Paste, die bei l\u00e4ngerer Reifung halbhart oder hart ist. Das Ziel ist es, die traditionelle Verarbeitung so weit wie m\u00f6glich beizubehalten, im Einklang mit den Zeiten der Natur und der Tiere. Die K\u00fche werden von Hand gemolken, um sie so wenig wie m\u00f6glich zu belasten, und es wird eine Rotationsweidehaltung praktiziert: W\u00e4hrend der dreimonatigen Weidezeit wird die Herde in Etappen von der niedrigsten zur h\u00f6chsten Station gef\u00fchrt. Unterwegs fungieren die traditionellen Cal\u00e8cc – jahrtausendealte Steinkonstruktionen, die den K\u00e4sereibetrieb sch\u00fctzen – als fahrende Verarbeitungsh\u00fctten, die immer zur Stelle sind, damit die Milch, abgesehen von ein paar Metern, nicht transportiert werden muss und verarbeitet werden kann, bevor ihre nat\u00fcrliche W\u00e4rme sich verfl\u00fcchtigt. Die Verwendung von Zusatzstoffen in der Viehf\u00fctterung und die Verwendung von Zusatzstoffen, Konservierungsmitteln oder ausgew\u00e4hlten Fermenten bei der K\u00e4seherstellung ist ausdr\u00fccklich verboten. Er hat eine Mindestreifezeit von 1 Jahr, aber es gibt auch Laibe von \u00fcber 10 Jahren. Die Farbe der K\u00e4semasse ist ein sehr intensives Goldgelb, bei langer Reifung fast haselnussfarben. Er hat einen sehr intensiven Geruch und ein intensives Aroma: geschmolzene Butter, fermentiertes Heu, Fleischbr\u00fche. Wenn sie gereift ist, ruft sie trigeminale Empfindungen von Sch\u00e4rfe hervor. Die Textur der Paste ist l\u00f6slich und k\u00f6rnig mit einer hohen olfaktorischen Persistenz. <\/p>\n","target":"_self","hero_title":"Historisches Bitto","size":"full","curiosities":"
Der historische Bitto hat einen turbulenten Ursprung: Er wurde n\u00e4mlich von einer Gruppe von K\u00e4sern gegr\u00fcndet, die 1994 die g.U. nicht akzeptierten, die das Produktionsgebiet dieses K\u00e4ses auf die gesamte Provinz Sondrio ausdehnte.
\nSie gr\u00fcndeten daher das Slow Food-Pr\u00e4sidium des historischen Bitto, um die alten Produktionstechniken zu bewahren, die durch moderne ersetzt zu werden drohten.
\nIm Jahr 2014, genau 20 Jahre nach Beginn des Streits, wurden zwei Konsortien offiziell anerkannt, von denen eines den historischen Bitto sch\u00fctzen sollte.
\nAm Sitz des Konsortiums finden Sie sogar eine ‘K\u00e4sebank’, in der Sie einen frischen K\u00e4selaib kaufen und ihn mehrere Jahre lang in der K\u00e4serei reifen lassen k\u00f6nnen.
\nWenn Sie m\u00f6chten, k\u00f6nnen Sie ihn auch mit einem Schriftzug, einer Widmung oder einer Zeichnung mit Preiselbeersaft personalisieren: ein K\u00e4se nach Ma\u00df!
\nEr wird nur auf Almen in 1400 bis 2000 m H\u00f6he und nur w\u00e4hrend der Sommerzeit (60-90 Tage) hergestellt.
\nDie Almen in Bergamo sind: Alpe Foppa, Alpe Parissolo, Alpe Ancogno Soliva, Alpe Calvizzola. 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