El Bitto Hist\u00f3rico es un queso elaborado con leche cruda entera de vaca (vacas de la raza Pardo Alpina) a la que se a\u00f1ade leche cruda de cabra (cabras de la raza Orobica) en una proporci\u00f3n de entre el 10 y el 20%. Tiene una pasta cocida; es semidura o dura si madura durante mucho tiempo. El objetivo es mantener en la medida de lo posible la elaboraci\u00f3n tradicional, en consonancia con los tiempos de la naturaleza y los animales. Las vacas se orde\u00f1an a mano para estresarlas lo menos posible y se practica el pastoreo rotativo: durante los tres meses de pastos alpinos, se conduce al reba\u00f1o por una ruta por etapas, yendo de la estaci\u00f3n m\u00e1s baja a la m\u00e1s alta. Por el camino, los tradicionales cal\u00e8cc -construcciones milenarias de piedra que protegen la zona de elaboraci\u00f3n del queso- act\u00faan como caba\u00f1as itinerantes de elaboraci\u00f3n, siempre al alcance de la mano, para que la leche no tenga que desplazarse, salvo unos metros, y pueda procesarse antes de que se disperse su calor natural. Est\u00e1 expresamente prohibido el uso de suplementos en la alimentaci\u00f3n del ganado y el empleo de aditivos, conservantes o fermentos seleccionados en la elaboraci\u00f3n del queso. Tiene un periodo de maduraci\u00f3n m\u00ednimo de 1 a\u00f1o, pero hay ruedas de m\u00e1s de 10 a\u00f1os. El color de la pasta es de un amarillo dorado muy intenso, casi avellana si la maduraci\u00f3n es larga. Tiene un olor y un aroma muy intensos: mantequilla derretida, heno fermentado, caldo de carne. Cuando madura, aporta sensaciones trigeminales de picor. La textura de la pasta es soluble y granulosa, con gran persistencia olfativa. <\/p>\n","target":"_self","hero_title":"Bitto Hist\u00f3rico","size":"full","curiosities":"
El Bitto hist\u00f3rico tiene un origen turbulento: de hecho, fue creado por un grupo de queseros que en 1994 no aceptaron la DOP que ampliaba la zona de producci\u00f3n de este queso a toda la provincia de Sondrio.
\nPor ello crearon el Baluarte Slow Food del Bitto hist\u00f3rico, para preservar las antiguas t\u00e9cnicas de producci\u00f3n que corr\u00edan peligro de ser sustituidas por las modernas.
\nEn 2014, exactamente 20 a\u00f1os despu\u00e9s del inicio de la disputa, se reconocieron oficialmente dos consorcios, uno de ellos para proteger el Bitto hist\u00f3rico.
\nEn la sede del consorcio de conservaci\u00f3n encontrar\u00e1s incluso un “banco de queso”, donde puedes comprar una rueda de queso fresco y dejarla madurar en la queser\u00eda durante varios a\u00f1os.
\nSi lo deseas, tambi\u00e9n se puede personalizar con escritos, dedicatorias o dibujos hechos con zumo de ar\u00e1ndanos: \u00a1un queso a medida!
\nS\u00f3lo se produce en pastos alpinos de 1400 a 2000 m y s\u00f3lo durante el periodo estival (60-90 d\u00edas).
\nLos pastos alpinos de B\u00e9rgamo son: Alpe Foppa, Alpe Parissolo, Alpe Ancogno Soliva, Alpe Calvizzola. 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