Bettelmatt. Made from a single milking processed raw and whole twice a day it is a triumph of unmistakable scents aromas and flavours from the aromatic pastures of the Lepontine Alps. Current time in Bettelmatt is now 1210 PM Thursday.
It is a product with maturation of two months with a golden or straw yellow paste which is prepared between June and September. Emozioni in alta quota. Bettelmatt is produced in mid-summer exclusively in mountain pastures at high altitude.
The microbiological analyses indicate a good.
See Bettelmatt photos and images from satellite below explore the aerial photographs of Bettelmatt in Italy. Associazione Produttori Formaggio Bettelmatt. Alpe Bettelmatt Kastel Vannino Toggia which are located in Formazza valley and Alpe Forno Sangiatto and Poiala which are located in Antigorio Valley. For the sweet and sour onion cut the red onion into very fine julienne strips gently fry with extra virgin olive oil add white wine and vinegar add the cane sugar and leave to cook.
