Bettelmatt is an excellence cheese produced exclusively in seven summer pastures of Upper Ossola above 2000 meters of altitude and is obtained from whole raw milk from a single milking, predominantly from Brown breed cows. The pastures are so high that the wheels must be transported down with helicopters. Semi-cooked pasta cheese, it usually ages for a minimum of 60 days. Its particular aroma is linked to the mix of herbs and flowers, including the Mutellina grass present in high mountain areas, where livestock is brought 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 medium of exchange or as currency for paying taxes. The name seems to derive from "battel" which means "begging", so it was certainly used for forms of charity, combined with "matt" which in German means "pasture". Literally, it could be translated as "pasture of the beggars."
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Bettelmatt is an excellence cheese produced exclusively in seven summer pastures of Upper Ossola above 2000 meters of altitude and is obtained from whole raw milk from a single milking, predominantly from Brown breed cows. The pastures are so high that the wheels must be transported down with helicopters. Semi-cooked pasta cheese, it usually ages for a minimum of 60 days. Its particular aroma is linked to the mix of herbs and flowers, including the Mutellina grass present in high mountain areas, where livestock is brought 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 medium of exchange or as currency for paying taxes. The name seems to derive from "battel" which means "begging", so it was certainly used for forms of charity, combined with "matt" which in German means "pasture". Literally, it could be translated as "pasture of the beggars."
