As for all PDO products, the production process of Bitto must abide by specific regulations: no more than 10% of raw goat’s milk can be added to the cow’s whole raw milk used to make this cheese. The processing must be carried out on site within 30 minutes of milking. The finished product is a cooked-milk, semi-hard cheese that can also be hard if the seasoning is longer. Generally, it lasts for a minimum of 70 days, but the duration of the process can be extended to over 10 years. From the seventieth day, the Protection Consortium checks the product thoroughly and finally marks it. To obtain this particular cheese, cows must be fed with grass growing on the mountain pastures located within the production area, which can only be supplemented with 3 kg of dry matter per day (consisting of corn, barley, wheat, soy, molasses and shepherd’s salt).