Bettelmatt cheese
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
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
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
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