On October Saturday 18th and Sunday 19th, 2025 it takes place in Morbegno in the province of Sondrio the Bitto Cheese Fair, the food event dedicated to Valtellina‘s traditional cheese.
The Bitto Cheese Fair, this year at its 118th edition!, animates the city center, which becomes a set for tastings, workshops, and hosts performances by traditional groups
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What kind of cheese is Bitto?
The Bitto cheese is quite old, dating back to the Celts, who called it “Bitu”, meaning “everlasting”.
It’s made from freshly milked cow’s milk, with the addition of goat’s milk (no more than 10%). It’s made in the province of Sondrio, and nearby municipalities, from the beginning of June to the end of September.
It is cooked at 48-52 degrees, and the resulting cylindrical block weighs 8-25 kg. The seasoning must last at least 70 days. It can be white or pale yellow, it’s solid, and its texture is medium-hard.
Bitto is a DOP (PDO, Protected Designation of Origin) certified product, and the historical Bitto, with its only 12 producers, is in the Ark of Taste’s Slow Food Catalogue.
And after Morbegno?
See a selection of further events or places to visit in Lombardy>>>
(photo: Bitto fair)
