Bitto Storico (Historical Bitto) is a cheese obtained from cow’s whole raw milk (from Braunvieh cows) mixed with raw goat’s milk (from Orobica breed goats) in percentages varying between 10 and 20%. It is a cooked-milk, semi-hard or hard cheese, depending on the duration of the seasoning (the longer it is, the harder the cheese becomes). The goal is to preserve traditional processing methods as long as possible, following the natural pace of land and animals alike. The cows are hand-milked to reduce their stress as much as possible and a shift pasture system is still implemented: during the three pasture months, the herd is led along a route consisting of different stages, from the lowest to the highest station. Along the way, the traditional “calècc” – age-old stone buildings protecting the cheese-making area – act as travelling processing workshops, always close at hand. This way, the milk does not have to travel long distances, and it can be processed before its natural heat dissipates. It is forbidden to use supplements when feeding the cattle. Likewise, the use of additives, preservatives or selected enzymes in cheese production is strictly forbidden. The seasoning process spans at least 1 year, but sometimes it can last for over 10 years. The rich golden color of the paste turns to hazelnut brown when the seasoning is longer. It has a very intense aroma, which reminds one of melted butter, fermented hay, meat broth. Seasoned Bitto tastes a little spicy. The texture is soluble and grainy, with highly persistent taste and smell.