Bettelmatt cheese – circa 400gr


VAT included

Milk Cow

The rarest cheese in the world!

Try it with polenta!

Shelflife: 30-45 days

The history of using alpine pastures for cheese making in Val d’Ossola has been known since before the first century. The mountains of this area, even at very high altitudes, have wide, sheltered pastures for the animals and it is this characteristic that the local alpine shepherds have turned to good account in creating excellent cheeses throughout the centuries.

The most famous alpine cheese in the Ossola area is the Bettelmatt, in the high Val Formazza, in the northern part of Ossola.
Guffanti has a very limited production of only a few hundred cheese wheels every year. These are all made during July and August and used to be brought down to the valleys by mules but, more recently, they make the trip down in helicopters.

Serving Suggestions: full-bodied red wines, aromatic honey or fresh fruit or our polenta by Mulino San Giorgio.
Aspect and texture: intense yellow, compact with varying sized holes.
Ripening: at least 60 days.

It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.

Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.

More about delivery times and shipping here

RAW MILK, rennet, salt.

Techical sheet

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Special Packaging

We ship products in special packages to preserve their quality.