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Bettelmatt is an outstanding cheese produced exclusively in seven summer mountain pastures in Upper Ossola, above 2000 metres in altitude, and made from whole raw milk from a single milking, mainly from Bruna cows. The mountain pastures are so high that the wheels have to be transported down to the valley by helicopter. It is a semi-cooked cheese, usually aged for a minimum of 60 days. Its distinctive aroma is linked to the mix of herbs and flowers, including Mutellina grass, found in the high mountain areas where the cattle graze and the cheese is produced. The meaning of the name Since the 13th century, the period of Walser colonisation of the sub-Alpine region, Bettelmatt was used as a barter good or as currency for the payment of duties. The name apparently derives from “battel”, meaning “alms”, so it was certainly used for charitable purposes, combined with “matt”, which means “pasture” in German. Literally, it could be translated as “pasture of alms”.
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Bettelmatt is an outstanding cheese produced exclusively in seven summer mountain pastures in Upper Ossola, above 2000 metres in altitude, and made from whole raw milk from a single milking, mainly from Bruna cows. The mountain pastures are so high that the wheels have to be transported down to the valley by helicopter. It is a semi-cooked cheese, usually aged for a minimum of 60 days. Its distinctive aroma is linked to the mix of herbs and flowers, including Mutellina grass, found in the high mountain areas where the cattle graze and the cheese is produced. The meaning of the name Since the 13th century, the period of Walser colonisation of the sub-Alpine region, Bettelmatt was used as a barter good or as currency for the payment of duties. The name apparently derives from “battel”, meaning “alms”, so it was certainly used for charitable purposes, combined with “matt”, which means “pasture” in German. Literally, it could be translated as “pasture of alms”.
