Bettelmatt cheese

Bettelmatt cheese

Origin

• Bettelmatt is produced from the milk of cows who graze in the high pastures of the Val d'Ossola and is made in a similar manner to Gruyère cheese. It is named after the Bettelmatt Alp on the border with Switzerland

Cheese group

• Semi-hard

Milk type

• Unpasteurised cows' milk, using animal rennet

Aroma and taste

• Herby

Strength and texture

• Matured for at least 2 months. Slight holes

Shape, weight and size

• Cylinder weighing 5-7kg. Diameter 30-40cm, height 10-15cm

Production season

• Summer only

Description

Rough, brownish rind, tending to dark brown. Compact, softish, oily interior which is golden yellow or straw-yellow in colour. Pressed and cooked

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Bettelmatt cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Bettelmatt cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type	Calories per 100g
American cheese	371
Blue cheese	353
Camembert cheese	299
Cheddar cheese	402
Cottage cheese	98
Edam cheese	357
Farmer's cheese	98
Feta cheese	264
Fontina cheese	389
Goat cheese	364
Gouda cheese	356
Gruyere cheese	413
Mozzarella cheese	280
Parmesan cheese	431
Pimento cheese	375
Provolone cheese	352
Queso blanco cheese	310
Ricotta cheese	174
Roquefort cheese	369
Swiss cheese	380

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Errors and omissions

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