Historical Bitto is a cheese made from raw whole cow’s milk (Alpine Brown cows) with the addition of raw goat’s milk (Orobica breed goats) at a percentage ranging from 10 to 20 percent. It has cooked paste; it is semi-hard or hard if aged for a long time. The goal is to maintain traditional processing as much as possible, in keeping with nature and animal times. The cows are milked by hand to stress them as little as possible, and rotational grazing is practiced: during the three months of alpine pasture, the herd is led through a route in stages, going from the lowest to the highest station. Along the way, traditional calèccs-thousand-year-old stone buildings that protect the cheesemaking area- serve as roving processing huts, always on hand, so that the milk does not have to travel except for a few meters and can be processed before its natural heat dissipates. The use of supplements in cattle feed and the use of additives, preservatives or selected ferments in cheese production is expressly prohibited. It has a minimum maturity of 1 year but there are wheels of more than 10 years. The color of the paste is very intense golden yellow and almost hazelnut if aged for a long time. It has smell and aroma of high intensity: melted butter, fermented hay, meat broth. Aging brings trigeminal sensations of spiciness. The texture of the paste is soluble and grainy with high taste-olfactory persistence.