Bettelmatt is a cheese of excellence produced exclusively in seven summer alpine pastures of the upper Ossola above 2000 meters of altitude and is made from whole raw milk from one milking, predominantly from Brown breed cows. The pastures are so high that the wheels must be transported down with helicopters. Semi-cooked paste 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, found in high mountain areas where livestock are taken to pasture and where the cheese is produced. Since the 13th century, during the colonization of the Walser in the subalpine region, Bettelmatt was used as a means of exchange or as currency for paying tolls. The name seems to derive from "battel" which means "almsgiving", so it was certainly used for charitable purposes, combined with "matt" which in German means "pasture". Literally, it could be translated as "pasture of almsgiving".
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Bettelmatt is a cheese of excellence produced exclusively in seven summer alpine pastures of the upper Ossola above 2000 meters of altitude and is made from whole raw milk from one milking, predominantly from Brown breed cows. The pastures are so high that the wheels must be transported down with helicopters. Semi-cooked paste 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, found in high mountain areas where livestock are taken to pasture and where the cheese is produced. Since the 13th century, during the colonization of the Walser in the subalpine region, Bettelmatt was used as a means of exchange or as currency for paying tolls. The name seems to derive from "battel" which means "almsgiving", so it was certainly used for charitable purposes, combined with "matt" which in German means "pasture". Literally, it could be translated as "pasture of almsgiving".
