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 Storico ribelle.[1]
Bitto storico is made from whole cow's milk produced in the summer months around the Valtellina valley, to which must be added 10% to 20% goat's milk. Adding a higher percentage of goat's milk allows long aging of 10 years or more. However, due many uncontrollable factors, it is the dairyman's job to determine how long to age each Bitto wheel