CHEESE BITTO NEWS

Regulations for acquiring the brand "Valli del Bitto".

1st ART. - On request to the Association of Producers, the brand "Valli del Bitto", instituted in April 2002,
can be acquired by the herdsmen of the following pastures:

EXPLANATION OF THE COLOURS:
mountain pastures which belong to the Association of Producers "Valli del Bitto"
mountain pastures not working at present
mountain pastures which don't respect the rules and regulations of the Association of Producers "Valli del Bitto"-SlowFood

Municipality of GEROLA ALTA:
BOMINO SOLIVA, BOMINO VAGA, PESCEGALLO FOPPE, PESCEGALLO LAGO, TRONA SOLIVA, TRONA VAGA, TRONELLA, TRONELLINA, VAL VEDRANO

Municipality of PEDESINA:
COMBANA, STAVELLO

Municipality of RASURA:
CULINO

Municipality of BEMA:
DOSSO CAVALLO, VESENDA ALTA, VESENDA BASSA, GARZINO

Municipality of ALBAREDO S/M:
LAGO, ORTA SOLIVA. ORTA VAGA, PEDENA, PIAZZO

Municipality of COSIO V.NO:
OLANO, TAGLIATE

Municipality of ROGOLO:
PIAZZA, MEZZANA
Province of BERGAMO:
FOPPA BONA (AVARO), ALPE FOPPA, CASERA, VAL MONCUCCO, PONTERANICA, PARISCIOLO, CULLO, ANCOGNO VAGO, ANCOGNO SOLIVO, AZZAREDO, CAVIZZOLA

Province di LECCO:
VARRONE, LAREC, ARTINO

2nd ART. - The brand will be assigned only to those herdsmen respecting the following rules:

1) The Bitto cheeses have to show the brand and the number of the herdsman clearly (this brand is suspended at present)

2) The cattle have to include a suitable number of goats (Orobic breed risking extinction), whose milk will be added to cow's in the process of production.

3) The cattle have to be fed exclusively with natural grass. A different kind of feeding is allowed only for ill animals. Employment of feedstuff and addistional elements in the diet of the cattle is forbidden. Employment of industrial enzymes which alter the production is forbidden.

4) The cheeses can be branded after 70 days of maturation and in any case before selling. The cheeses sold before branding have to be given the general name of "new Bitto".

5) Although not explicitly mentioned here, this Statute refers to the "D.M. di attribuzione della D.O.P" (special decree for the assignation of the Appélation d'Origin Protégée) - (historic producers have temporarily left the DOP)

3rd ART. - The Association "Valli del Bitto", whose authority is acknowledged by all producers, has to inspect production and check if all herdsmen fulfil the terms of this agreement and use the brand "Valli del Bitto" in a proper way.

Morbegno, 7th April 2002.

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The Association "Valli del Bitto" is also concerned with the development and preservation of the following traditional practices:

1. Pasture of the Orobic goat, a breed risking extinction, and addition of 10-20% of its milk to Bitto cheese.
2. Shifting pasture to preserve the land and its grass.
3. Manual breaking up of cow pat to simplify its penetration in the ground.
4. Manual milking so that the physical condition of the cow can be regularly checked.
5. Producers of "Valli del Bitto" prefer wood fire to electrical fire because of the typical flavour it gives to cheese.
6. Producers of "Valli del Bitto" choose tools made of wood because they don't harm natural micro flora.
7. Producers of "Valli del Bitto" prefer dry-salting to pickling, as the cheese rind keeps softer and cheese ripens properly.
8. Producers of "Valli del Bitto" build the "calècc" or itinerant hut for production not far from the pasture in order to transform milk when still warm and prevent the cattle from overworking.
9. Only the cheeses meeting these requirements can receive the brand "Valli del Bitto".