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Bettelmatt cheese
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Contents |
Origin
- Bettelmatt is produced from the milk of cows who graze in the high pastures of the Val d'Ossola and is made in a similar manner to Gruyère cheese. It is named after the Bettelmatt Alp on the border with Switzerland
Cheese group
- Semi-hard
Milk type
- Unpasteurised cows' milk, using animal rennet
Aroma and taste
- Herby
Strength and texture
- Matured for at least 2 months. Slight holes
Shape, weight and size
- Cylinder weighing 5-7kg. Diameter 30-40cm, height 10-15cm
Production season
- Summer only
Description
Rough, brownish rind, tending to dark brown. Compact, softish, oily interior which is golden yellow or straw-yellow in colour. Pressed and cooked
Errors and omissions
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