Bettelmatt is an exceptional cheese produced exclusively in seven summer alpine pastures of the upper Ossola above 2000 meters of altitude and is made 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 matures for a minimum of 60 days. Its particular aroma is linked to the mix of herbs and flowers, including the Mutellina herb, found in high mountain areas where the livestock is taken for grazing and where the cheese is produced. The meaning of the name: since the 13th century, during the time of the Walser colonization of the subalpine area, Bettelmatt was used as a means of exchange or as currency for paying duties. The name seems to derive from "battel" which means "alms", 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 alms".
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Bettelmatt is an exceptional cheese produced exclusively in seven summer alpine pastures of the upper Ossola above 2000 meters of altitude and is made 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 matures for a minimum of 60 days. Its particular aroma is linked to the mix of herbs and flowers, including the Mutellina herb, found in high mountain areas where the livestock is taken for grazing and where the cheese is produced. The meaning of the name: since the 13th century, during the time of the Walser colonization of the subalpine area, Bettelmatt was used as a means of exchange or as currency for paying duties. The name seems to derive from "battel" which means "alms", 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 alms".
