Historyczny Bitto to ser wytwarzany z surowego pe\u0142nego mleka krowiego (krowy rasy Alpine Brown) z dodatkiem surowego mleka koziego (kozy rasy Orobica) w proporcji od 10 do 20%. Ma posta\u0107 gotowanej pasty; jest p\u00f3\u0142twardy lub twardy, je\u015bli dojrzewa przez d\u0142ugi czas. Celem jest utrzymanie tradycyjnego przetwarzania w jak najwi\u0119kszym stopniu, zgodnie z czasem natury i zwierz\u0105t. Krowy dojone s\u0105 r\u0119cznie, aby jak najmniej je stresowa\u0107, a wypas rotacyjny jest praktykowany: podczas trzech miesi\u0119cy pastwisk alpejskich stado jest prowadzone etapami, przechodz\u0105c od najni\u017cszej do najwy\u017cszej stacji. Po drodze, tradycyjne cal\u00e8cc – tysi\u0105cletnie kamienne konstrukcje, kt\u00f3re chroni\u0105 obszar produkcji sera – dzia\u0142aj\u0105 jak w\u0119drowne chaty przetw\u00f3rcze, zawsze w zasi\u0119gu r\u0119ki, dzi\u0119ki czemu mleko nie musi podr\u00f3\u017cowa\u0107, z wyj\u0105tkiem kilku metr\u00f3w, i mo\u017ce by\u0107 przetwarzane, zanim jego naturalne ciep\u0142o si\u0119 rozproszy. Stosowanie suplement\u00f3w w paszy dla byd\u0142a oraz stosowanie dodatk\u00f3w, konserwant\u00f3w lub wybranych ferment\u00f3w w produkcji sera jest wyra\u017anie zabronione. Minimalny okres dojrzewania wynosi 1 rok, ale zdarzaj\u0105 si\u0119 kr\u0119gi ponad 10-letnie. Kolor pasty jest bardzo intensywny, z\u0142oto-\u017c\u00f3\u0142ty, prawie orzechowy, je\u015bli dojrzewa przez d\u0142ugi czas. Ma bardzo intensywny zapach i aromat: roztopionego mas\u0142a, sfermentowanego siana, bulionu mi\u0119snego. Po dojrzeniu wywo\u0142uje tr\u00f3jdzielne odczucia ostro\u015bci. Konsystencja pasty jest rozpuszczalna i ziarnista o wysokiej trwa\u0142o\u015bci zapachowej. <\/p>\n","target":"_self","hero_title":"Historyczne Bitto","size":"full","curiosities":"
Historyczny Bitto ma burzliwe pochodzenie: w rzeczywisto\u015bci zosta\u0142 stworzony przez grup\u0119 serowar\u00f3w, kt\u00f3rzy w 1994 roku nie zaakceptowali PDO, kt\u00f3ra rozszerzy\u0142a obszar produkcji tego sera na ca\u0142\u0105 prowincj\u0119 Sondrio.
\nW zwi\u0105zku z tym utworzyli Prezydium Slow Food historycznego Bitto, aby zachowa\u0107 staro\u017cytne techniki produkcji, kt\u00f3re by\u0142y zagro\u017cone zast\u0105pieniem przez nowoczesne.
\nW 2014 roku, dok\u0142adnie 20 lat po rozpocz\u0119ciu sporu, oficjalnie uznano dwa konsorcja, z kt\u00f3rych jedno mia\u0142o na celu ochron\u0119 historycznego Bitto.
\nW siedzibie konsorcjum ochrony znajduje si\u0119 nawet “bank sera”, w kt\u00f3rym mo\u017cna kupi\u0107 \u015bwie\u017cy kr\u0105g sera i pozostawi\u0107 go na kilka lat do dojrzewania w fabryce sera.
\nJe\u015bli chcesz, mo\u017cesz go r\u00f3wnie\u017c spersonalizowa\u0107 za pomoc\u0105 napis\u00f3w, dedykacji lub rysunk\u00f3w wykonanych z soku \u017curawinowego: ser na miar\u0119!
\nJest on produkowany wy\u0142\u0105cznie na pastwiskach alpejskich na wysoko\u015bci od 1400 do 2000 m n.p.m. i tylko w okresie letnim (60-90 dni).
\nAlpejskie pastwiska w Bergamo to: Alpe Foppa, Alpe Parissolo, Alpe Ancogno Soliva, Alpe Calvizzola. 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