Bettelmatt

region: Piedmont | production: July–September | aging: 60 days | form: 4–6 kg | pasteurization: no

Bettelmatt cheese is a jewel of the Alpine dairy tradition, produced by only eight dairies in Piedmont, and only during the summer months when the herds graze high in the mountains. Local shepherds have been making this unique cheese since the 13th century, and the method of its production has remained unchanged to this day. Unlike other cheeses, the entire production process still takes place by hand, in mountain huts, without the help of machines, without pasteurization, and without preservatives.   

Bettelmatt is made from only summer unpasteurized whole milk of the local Bruna Alpina breed. For just two months a year, the herds are driven to high-altitude pastures between the Valle Antigorio and Val Formazza valleys at an altitude of around 2,200 meters, to graze on a unique mixture of grasses and aromatic herbs. The grazed feed strongly influences the quality and taste of the milk, and therefore the milk from this area is significantly different in taste from the milk of cows grazing on other Alpine meadows.

The milk is processed right in the mountains, twice a day, after morning and evening milking. Immediately after milking, rennet is added to the milk and the resulting curd is broken up and gently heated in copper vats. It is then transferred and manually packed into molds, where the cheese acquires its final shape. This is followed by two months of aging in stone cellars, where the aroma of the mountain meadows is refined and enhanced. Finally, each form of Bettelmatt is branded with a logo to guarantee its authenticity.

Bettelmatt hits the market in the fall, and due to its very limited production, most forms are consumed by Christmas. Then begins another long wait until nature awakens from its winter sleep, the snow melts, and the shepherds can once again drive the cows to the mountains to graze and produce the exceptional milk that is born in absolute silence, peace, and tranquility.

Producer: Gabriele Scilligo, Alpe Regina