formaggio Bettelmatt 1Kg

Bettelamatt is a Piedmontese cheese produced in Val Formazza and Val d'Ossola over 1800 m in height. Well-known cheese Bettelmatt is produced with cow milk produced in summer alpeggio. The milk is produced by the cow Bruna Alpina, renowned for the quality of milk and meat, which daily consumes the mottolina grass, the aromatic herb that gives milk and therefore the unique aromatic cheese. The milk used for the production of Bettelmatt is raw unpasteurized, in order to preserve the typical aromas. The minimum maturing of this cheese is about two months, the original has a mark on the crust that is brown color. The pasta is compact and ivory in color, has an eyeglass look, Aromatic and intense cheese Bettelmatt recalls hints of the typical herbs of Val Formazza, it goes well with medium-bodied red wines.