Bettelmatt is an excellent cheese produced exclusively in seven summer alpine pastures of upper Ossola above 2000 meters altitude and is obtained from whole raw milk from a single milking, predominantly from Brown breed cows. The alpine pastures are so high that the wheels must be transported down to the valley by helicopter. A semi-cooked cheese, it is 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 livestock are taken to graze and where the cheese is produced. Since the 13th century, the era of the Walser colonization of the subalpine belt, Bettelmatt was used as a barter good or as currency for paying tolls. The name is said to derive from "battel", meaning "alms", so it was certainly used for charitable purposes, combined with "matt", which in German means "pasture". Literally, it could be translated as "alms pasture".
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Bettelmatt is an excellent cheese produced exclusively in seven summer alpine pastures of upper Ossola above 2000 meters altitude and is obtained from whole raw milk from a single milking, predominantly from Brown breed cows. The alpine pastures are so high that the wheels must be transported down to the valley by helicopter. A semi-cooked cheese, it is 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 livestock are taken to graze and where the cheese is produced. Since the 13th century, the era of the Walser colonization of the subalpine belt, Bettelmatt was used as a barter good or as currency for paying tolls. The name is said to derive from "battel", meaning "alms", so it was certainly used for charitable purposes, combined with "matt", which in German means "pasture". Literally, it could be translated as "alms pasture".
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