Bettelmatt Cheese

Bettelmatt Cheese

The Lake Maggiore area and the valleys in its hinterland are renowned in Italy and abroad for the cheese produced from animals grazing on mountain pastures, which is a feature of the local culinary culture.
The ample lush pastures of the valleys have given the area a long tradition of high quality cheese production.

Classic local cheeses are the Ossolano d’Alpe, a cow’s milk cheese with a tasty yet mild flavour, the celebrated Bettelmatt, with a restricted production in only 7 alps in the Antigorio and Formazza valleys, and Mottarone, with its characteristic straw-yellow colour and many others such as goat’s milk cheese and ricotta. These cheeses are made on the high mountain pastures or in the dairies lower down in the valleys: for example, the Cooperative Dairy of the Antigorio Valley in Crodo.

Cheese is also made on the shores of the lake; an example is the Formagella of Luino, a medium-firm cheese made with whole raw goat’s milk.

And on the subject of superior regional products – don’t forget one of the best: Gorgonzola, which is made in the Varese and Novara areas and in the surrounding hills.

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