The Bettelmatt is a cheese of excellence produced exclusively in seven summer pastures of the upper Ossola above 2000 meters in altitude and is made from raw whole milk from a single milking, predominantly from Brown breed cows. The pastures are so high that the cheese wheels must be transported down by helicopter.
This semi-cooked cheese usually ages for a minimum of 60 days. Its particular aroma is linked to the mix of herbs and flowers, including the Mutellina grass found in high mountain areas, where livestock are taken to graze and where the cheese is produced.
Since the 13th century, during the Walser colonization of the subalpine belt, Bettelmatt was used as a barter or as currency for the payment of tolls. The name seems to derive from "battel," which means "alms," indicating it was definitely used for charitable purposes, combined with "matt," which in German means "pasture." Literally, it could be translated as "pasture of alms."
Ingredients: raw cow's milk (origin Italy mountain pastures at an altitude of at least 2000/2500 meters), rennet, salt.
Shelf life: 60 days
Average nutritional values per 100g
Energy Kcal 430
Fat 36g of which saturated fatty acids 20g
Carbohydrates 1.80g of which sugars 0g
Protein 22g
Salt 1.20g
The Bettelmatt d'Alpeggio (in a one-kilogram portion) has several uses in the kitchen as an ingredient for Walser specialties such as Bettelmatt risotto, fondue with onion and salt, or rigatoni with broccoli, gorgonzola, and Bettelmatt.
Cheese with firm and soft texture, golden yellow and straw-colored, with small eyes and a smooth rind.
Intense flavor, it is creamy in the mouth and has an excellent melting quality on the palate.
It is produced only from the end of June to early September.
It is ideal to pair with classic polenta as is customary in the valleys from which it comes.
To fully enjoy it, it is excellent to taste a piece accompanied by a good red wine based on nebbiolo or a well-structured white wine.
€ 82,90
per porzione da 1kg ca.
english
ITALY
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Bettelmatt d'Alpeggio 1kg
Piedmont
