Bitto is an Italian DOP cheese produced in the Valtelline valley in Lombardy. It owes its name to the Bitto river. Bitto is produced only in the summer months when the cows feed on the high alpine meadows.
The cheese received the DOP (Protected Denomination of Origin) recognition in 1996, with a less restrictive product specification than the traditional one.
Since then, another version of Bitto, called Bitto Storico (Historical Bitto), has been produced by means of traditional methods and promoted by Slow Food (Slow movement). In September 2016 Bitto Storico changed its name to Bitto ribelle.