Parco dell'Alpe Veglia e dell'Alpe Devero

Bettelmatt® is a cheese obtained from the raw whole milk coming from one milking, mainly from Brown breed cows. The curd curdles in about 40 minutes, is subsequently broken into grains of the size of a red currant berry and cooked at a temperature of 44/46°C. It is later gathered in clothes and put in cheese moulds, pressed for 12 hours, salted dry or pickled for 15 days. The minimum maturation period lasts 60 days. The rounds are cylindrical, weight 4/6 kg, have a side of 6 cm, a diameter of 30 cm, compact and soft texture, golden or straw yellow color, small holes, and smooth rind. It is produced between the end of June and the beginning of September.