Bettelmatt is an excellent cheese produced exclusively in seven summer pastures of the upper Ossola above 2000 meters in altitude and is made from raw whole milk from a single milking, predominantly from Brown breed cows. The pastures are so high that the wheels must be transported down by helicopters. Semi-cooked pasta cheese, it typically ages for a minimum of 60 days. Its particular aroma is linked to the mix of herbs and flowers, including Mutellina grass found in high mountain areas, where the cattle are taken to pasture and where the cheese is produced. Since the 13th century, the period of Walser colonization of the subalpine range, Bettelmatt was used as a medium of exchange or as currency for the payment of dues. 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".
Bettelmatt is an excellent cheese produced exclusively in seven summer pastures of the upper Ossola above 2000 meters in altitude and is made from raw whole milk from a single milking, predominantly from Brown breed cows. The pastures are so high that the wheels must be transported down by helicopters. Semi-cooked pasta cheese, it typically ages for a minimum of 60 days. Its particular aroma is linked to the mix of herbs and flowers, including Mutellina grass found in high mountain areas, where the cattle are taken to pasture and where the cheese is produced. Since the 13th century, the period of Walser colonization of the subalpine range, Bettelmatt was used as a medium of exchange or as currency for the payment of dues. 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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