This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||Bitto della Valtellina|
Description: A hard cheese made with cow and goat's milk, with a flavour half way between Parmesan and Gruyère. It is made in Sondrio in the Valtellina valley in Lombardy. The curds of this rather bland cheese are cooked. It may be found weighing 15-25 kg (23-52 lb) and is made in two styles, one eaten after six months, the other more likely to be used for grating from one to three years. One source says there is a soft version with an affinage of only 40 days. It is increasingly rare. (PDO).
Pronounced: BEET-toh deh-lah vahl-tehl-LEE-nah
Most frequent country: Italy
Most frequent region: Valtellina in Lombardy
See places: Italian food and cuisine, Lombardy, Valtellina, Sondrio
See foods and dishes: Gruyère, Parmigiano-Reggiano