Taste and atmosphere
About
A rare and aromatic cheese produced in the high alpine pastures of Verbano-Cusio-Ossola. It is crafted exclusively during the summer months using milk from this specific part of Italia.
Flavors, dishes and restaurants
Cuisine
Bettelmatt has been produced for centuries using traditional methods in the highest mountain pastures of the Ossola valleys within Verbano-Cusio-Ossola. The unique aroma of this cheese comes from a rare alpine herb called 'Mottolina' that grows in these high-altitude areas of Italia. To explore where to buy it, check the alpine villages in the Harita section.
Ingredients
- Raw cow's milk (Ossola breed)
- Natural rennet
- Salt
- High alpine herbs aroma
- Natural mountain spring water
Preparation
- Fresh raw milk milked in summer is heated in traditional copper cauldrons.
- Natural rennet is added to coagulate the milk, and then the curd is broken into small pieces.
- After draining the whey, the mass is pressed into special wooden molds.
- It is left to mature in stone cellars in the Ossola valleys for at least 3 months.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Credenzini Bread
A traditional and dense local bread from the Verbano-Cusio-Ossola cuisine, made with rye flour, walnuts, and raisins. It was historically served during special occasions in alpine Italia .
Food
Gnocchi Oxolani
A unique type of gnocchi made in the mountains of Verbano-Cusio-Ossola using a blend of local chestnut flour and pumpkin, distinct from standard versions in Italia .
Food
Fugascina di Mergozzo
A crispy and thin traditional biscuit native to the shores of Lake Mergozzo within Verbano-Cusio-Ossola . It is an essential sweet during religious festivals in this part of Italia .