The Bettelmatt is an excellence cheese produced exclusively in seven summer pastures of the Upper Ossola above 2000 meters of 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 helicopters.
It is a semi-cooked cheese, usually aged 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 area, Bettelmatt was used as a means of exchange or as currency for the payment of duties. The name apparently derives from "battel," which means "almsgiving," thus it was certainly used for charitable purposes, combined with "matt," which in German means "pasture." Literally, it could be translated as "pasture of almsgiving".
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 200 gram 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 compact and soft texture, golden yellow and straw color, with a partridge-eye appearance and smooth rind.
Intense flavor, in the mouth it is creamy and has an excellent melting quality on the palate. It is produced only from the end of June to the beginning of September.
It is ideal to pair with classic polenta as is done in the valleys from where it comes, the Val d'Ossola in Piedmont.
To fully enjoy it, it is great to taste a piece accompanied by a good red wine based on nebbiolo or a well-structured white wine.
€ 17,30
per porzione da 200g ca.
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Bettelmatt d'Alpeggio 200g
Piedmont
