Le Bitto historique est un fromage fabriqu\u00e9 \u00e0 partir de lait de vache cru et entier (vaches de la race brune alpine) auquel on ajoute du lait de ch\u00e8vre cru (ch\u00e8vres de la race Orobica) dans une proportion comprise entre 10 et 20 %. Il s’agit d’une p\u00e2te cuite, semi-dure ou dure en cas d’affinage prolong\u00e9. L’objectif est de maintenir autant que possible la transformation traditionnelle, en respectant les temps de la nature et des animaux. Les vaches sont traites \u00e0 la main afin de les stresser le moins possible et le p\u00e2turage tournant est pratiqu\u00e9 : pendant les trois mois d’alpage, le troupeau est conduit par \u00e9tapes, de la station la plus basse \u00e0 la station la plus haute. Tout au long du parcours, les traditionnels cal\u00e8cc – constructions mill\u00e9naires en pierre qui prot\u00e8gent l’aire de fabrication du fromage – font office de cabanes de transformation itin\u00e9rantes, toujours \u00e0 port\u00e9e de main, afin que le lait n’ait pas \u00e0 voyager, sauf sur quelques m\u00e8tres, et puisse \u00eatre transform\u00e9 avant que sa chaleur naturelle ne se disperse. L’utilisation de compl\u00e9ments dans l’alimentation du b\u00e9tail et l’utilisation d’additifs, de conservateurs ou de ferments s\u00e9lectionn\u00e9s dans la fabrication du fromage sont express\u00e9ment interdites. La dur\u00e9e minimale d’affinage est de 1 an, mais il existe des meules de plus de 10 ans. La couleur de la p\u00e2te est d’un jaune dor\u00e9 tr\u00e8s intense, presque noisette en cas d’affinage prolong\u00e9. Son odeur et son ar\u00f4me sont tr\u00e8s intenses : beurre fondu, foin ferment\u00e9, bouillon de viande. En cas d’affinage, elle apporte des sensations trig\u00e9minales de piquant. La texture de la p\u00e2te est soluble et granuleuse avec une grande persistance olfactive. <\/p>\n","target":"_self","hero_type":"images","hero_title":"Bitto historique","size":"full","curiosities":"
Le Bitto historique a une origine mouvement\u00e9e : en effet, il a \u00e9t\u00e9 cr\u00e9\u00e9 par un groupe de fromagers qui, en 1994, n’ont pas accept\u00e9 l’AOP qui \u00e9tendait la zone de production de ce fromage \u00e0 toute la province de Sondrio.
\nIls ont donc cr\u00e9\u00e9 la Sentinelle Slow Food du Bitto historique, afin de pr\u00e9server les anciennes techniques de production qui risquaient d’\u00eatre remplac\u00e9es par des techniques modernes.
\nEn 2014, exactement 20 ans apr\u00e8s le d\u00e9but du conflit, deux consortiums ont \u00e9t\u00e9 officiellement reconnus, dont l’un pour la protection du Bitto historique.
\nAu si\u00e8ge du consortium, vous trouverez m\u00eame une “banque du fromage”, o\u00f9 vous pouvez acheter une meule de fromage frais et la laisser s’affiner \u00e0 la fromagerie pendant plusieurs ann\u00e9es.
\nSi vous le souhaitez, vous pouvez \u00e9galement la personnaliser avec des inscriptions, des d\u00e9dicaces ou des dessins r\u00e9alis\u00e9s avec du jus de canneberge : un fromage sur mesure !
\nIl est produit uniquement dans les alpages de 1400 \u00e0 2000 m et seulement pendant la p\u00e9riode estivale (60-90 jours).
\nLes alpages bergamasques sont les suivants : Alpe Foppa, Alpe Parissolo, Alpe Ancogno Soliva, Alpe Calvizzola. 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