(17:01:11) E 'match of the campaign on behalf of historic Bitto' resistenzxa cheese '. Ended in September with Cheese in Bra
Everyone can support the historic Bitto
With so many small purchases can support the cause of produttori 'ribelli' del Bitto che non hanno voluto piegarsi all'omologazione gustativa, alla svendita dei valori dell'eccellenza di una tradizione secolare. Che hanno tenuto testa ai 'gendarmi del gusto'.
testo e foto di Michele Corti
Il Bitto storico resiste. Ma in questa resistenza ha bisogno di sostegno: morale e materiale.
Le hanno provate tutte per piegare la resistenza dei 'sovversivi del Bitto' all'ortodossia del gusto. L'ortodossia è quella che dice che vuol far credere che le Dop significano eccellenza e tipicità mentre are only the expression level, mediocrity, adjustment of technical and practical details, meticulous, the banality proud of standardized methods, simplify, facilitate, accelerate.
Bitto The town is made (the 'rebels' so they do still) working on the milk on pasture a few hundred feet from where he milks. A hot, making a little less than half an hour from start of milking and processing (addition of rennet). To make Bitto needed four hours (and the 'rebels' are still so'), today Bitto 'modernized' double just two and a half hours to fare il Bitto si aggiungeva latte di capra (e i 'ribelli' fanno ancora così). Per fare il Bitto non si usavano né mangimi per 'aiutare' le mucche, né fermenti lattici 'selezionati', ma si valorizzava la microflora 'spontanea' presente nel latte.
Il Bitto si faceva solo in alcune valli. Oggi quello dop si fa in tutta la provincia di Sondrio anche dove non vi era alcuna tradizione di lavorazione del formaggio a latte intero ma si facevano solo formaggio magro e formaggette. Si decise così a tavolino 'per avere i numeri'. La mediocrità ha paura di essere messa a confronto con l'originale'. E così i produttori 'storici' inconvenient witnesses of what was the real Bitto were fought so fiercely. To detach Manufacturers Association Valli del Bitto (now converted to the Consortium for the Protection of historic Bitto) have tried them all. Including blackmail and betrayal of local administrators. Including the inspection of the Ministry of Agriculture officials have disputed the breaches of the rules on the protection of the PDO. It imposed the sanctions (3,000 € + 5,000 € paid to lawyers to defend themselves).
who remained faithful to the traditional way of working Bitto and producing it in the area dove si è prodotto da secoli si è visto multare per 'lesa Dop'. Per aver usato abusivamente il nome 'Bitto'. I depositari di una tradizione che ha crato il mito del Bitto e resa celebre la denominazione si sono visti accusare di usarla abusivamente. E questo perché per sacrosanta protesta sono usciti da un Consorzio di tutela (di cosa?) che ha voluto inserire mangimi e fermenti selezionati nel disciplinare di produzione.
Milano, 15 gennaio: Laboratorio sul Bitto ai Mercati della Terra
Ma la resistenza del Bitto non è solo contro la burocrazia, disguised by the industrial agricultural lobby. It is also a resistance against market mechanisms that do not recognize the value of a cheese that is produced by a grazing system that draws on techniques of wise and respectful use of natural resources, which is obtained by slow and careful, which is lovingly cared for years in the dairy seasoning. Bitto is paid to producers in a price of € 16 per kg for fresh product. The labor of those who care in the cheese ripening, the differences, the cost of the rental and management of the premises then lead to a price of 30, 40, 50, 60, 70 and over € depending on aging (up to 10 years). Prices are high but the work ethic because they cover all of the manuals of procedures and rigorous quality selection. Spreading the culture of high quality cheese 'tasting' from 'meditation', Bitto opens the way for the development of many other masterpieces - in the absence of adequate recognition of the price - they must surrender and give way to banal imitations that can be sold at prices 'normal'. Perhaps it is worth adding that the 'arm comm erciale' Consortium, Bitto Trading Company that takes care of the marketing (with the president of the Consortium, owned by the consortium itself) is far from making profits (even if it is reducing losses and aims at a balanced economic development).
Milan, January 15: Bitto to Earth Markets
can actually help the cause
Bitto The Town is a cheese with its visibility makes the case more general alpine meadows, alpine cheese and shepherds. It is a cause 'model' that serves to keep open the question of Doubt, proved a boomerang of excellence for handicrafts and small farmers. For this Slow Food, but also many 'ethical food critics', support the Bitto. Slow Food now, after the success of the campaign in support of the Sardinian shepherds sheep craft, launches a campaign of 'Resistance cheese' in favor of historical Bitto.
The campaign calls for the presence of the historic Bitto Earth Markets and many other events, but slow, especially, 'organization of a purchasing group. Everyone can participate. Just order the package of 3 kg of Bitto town. The package will be sent home and includes: 1 kg of historical Bitto 2010, to € 30/kg, 1 kg of 2009, 37 €, and 1 kg in 2008 to 44 € / kg.
E 'extraordinary' vertical 'of three years. The total cost of the package including the costs of packaging and ordering is 115 € (+ 9 € for shipping). Buying more parcels less affected by the cost of shipping (11 € up to 30 kg). E 'possible to make the order by paying online with credit card or bank transfer by going to the site www.slowfood.it in "Resistance cheese." Shipments will start later this month. The campaign will end in September at a Cheese Bra.
E 'extraordinary' vertical 'of three years. The total cost of the package including the costs of packaging and ordering is 115 € (+ 9 € for shipping). Buying more parcels less affected by the cost of shipping (11 € up to 30 kg). E 'possible to make the order by paying online with credit card or bank transfer by going to the site www.slowfood.it in "Resistance cheese." Shipments will start later this month. The campaign will end in September at a Cheese Bra.
An even more effectively to support the historic Bitto is to go directly to the Center of the cleats Gerola high in the province of Sondrio (100 km from Milan) . www.formaggiobitto.com
at Gerola Alta (SO) - Via Nazionale, 31 - tel. +39 0342 690 081 President Paul Ciapparelli cell. 334 3325366 e-mail: info@formaggiobitto.com
I remind you that 3 kg of bitto you can taste a long time. If you seem to divide it with many friends and acquaintances Perenti or take the compliments. To maintain good and long in the fridge you can put in a vacuum. A cheese with so little water suffers very little with the vacuum and takes months.
Good Bitto historical at all. 
