The product
Bettelmatt di Bettelmatt Cheese
Piemontese cheese produced with alpine milk from Bruna cows
Code:
31042
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
4 kg approx
Minimum order:
1/4
| Description | A particular piemontese cheese produced in alpage with raw milk from Bruna cows |
|---|---|
| Appearance | The rind is thick, light brown in colour, the paste is straw yellow with some greenish shades and medium irregular eyes |
| Taste | Slightly grassy, with notes of herbs and hints of nature |
| Maturing | At least 6 months |
| Curiosity | This excellent cheese has been identified with the name Bettelmatt since the 13th century, when it was used as an exchange product for: rents, payments for the use of pastures or taxe |
| Our selection | This cheese could be tasted already after 60 days of maturing, but we prefer to wait a longer ageing (about 6 months) in order to fully appreciate its characteristic |
| Ingredients | Raw cow's MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs and products thereof |
| Weight | 4 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Keep refrigerated below +8° C |
| Storage Conditions (packaged products) | Keep refrigerated below +4° C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1464 kJ / 350 kcal Fat: 27 g of which saturates: 16,4 g Carbohydrate: 0,8 g of which sugars: 0,8 g Protein: 26 g Salt: 1,7 g Typical value per 100 g |