Bettelmatt cheese

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Bettelmatt cheese

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

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

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Bettelmatt cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Bettelmatt cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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