The cheese is still made according to centuries-old tradition, without any artificial fermentation agents or preservatives. The cows feed solely on the various mountain herbs found on the Alpine pastures at 1400-2000 meters. 10-20% of the goats's milk is added to the cow milk, giving the cheese special flavour and persistence. At the beginning of its ripening process the taste of Bitto cheese is sweet and delicate. After the first year it develops a sharper and richer flavour and its nobility increases. it has the capability to age more than most of other cheeses, up to 15 years.