Bilingual podcast and the episode covers the cheese called Bitto. Un formaggio di grande qualita' che offre diverse opzioni organolettiche, con sapore decisamente piacevole. The Bitto Storico PDO is a fatty cheese with a semi-hard consistency,  produced in the province of Sondrio, Valtellina. The distinctive element  of this cheese is the processing of raw cow’s milk two times a day, in  the morning and in the evening, short after milking the cows. Raw goat’s  milk can be added but must always constitute less than 10%.