During the summering season you can visit the alpine huts where Heritage bitto cheese is produced. For any information contact the Bitto center (Centro del Bitto) in Gerola alta (english spoken), where a stop is a must. It is impossible to understand what heritage bitto cheese means if you do not visit the ripeninig cellars where heritage bitto is mantained. It is something unique, a living museum notwithstanding the premises are only few years old. These cellars are known as the Bitto cheese Sanctuary.
Here the pieces produced on the alpine pastures are kept for years. The knowledge of individual cheesemakers and pastures begins from tasting cheese from different alpine pastures. Their flavors are always distinguishable.
The visit of the "center" is also an opportunity to taste the Mascherpa (whey cheese obtained by adding goat milk) coming daily from the pastures. Do not forget the specialties of chef Albino as well as the artisan cured meats (of the highest quality).
For accommodation and full meal there are some hotels, bed & breakfast and mountain huts. Valli del Bitto Hotel is just in font of the "center" and the Tre Signori within walking distance. Other accomodations in Gerola alta and in the area are shown in the maps
along with contacts and info (click on the icons). Enjoy your visit.
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