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Battelmatt Cheese has a rough, chestnut-coloured, rind. Inside, the cheese's colour ranges from straw yellow to gold.
It is made from unpasteurized whole cows' milk. The curd is heated at a lower temperature than that for other cheeses.
Battelmatt Cheeses are made in wheels ranging in size from 18 to 24 inches (45 to 60 cm) wide, and 3 to 4 inches (7 1/2 to 10 cm) thick, weighing 40 to 80 pounds (18 to 36 kg.) Smaller wheels are also made 12 to 16 inches (30 to 40 cm) wide weighing 11 to 15 1/2 pounds (5 to 7 kg.)
Compared to Emmenthal, the cheese has a softer texture, smaller holes in it, and a higher moisture content. Inside, the cheese has a slightly oily feel.
Battelmatt tastes sweet at first when it is young, getting stronger and slightly bitter as it ages. The cheese is aged 3 to 4 months.
Battelmatt Cheese is made in the St. Gothard Alps of Tessin Canton, Switzerland between July and September. It is also made north of Lake Maggiore in Val Formazza, Piedmont Italy, and western Austria.
In their forage, the cows in Piedmont eat, amongst other things, an herb the locals call "mottolina" [1], whose taste comes through in the cheese.
Nutrition
Battelmatt Cheese has 20 to 30 percent fat content.
Language Notes
Also spelled "Bettelmat".
[1] Mottolina: Ligusticum mutellina. Aka Mountain lovage / Alpine Lovage in English; Ligustique mutelline in French; Alpen-Liebstock / Alpen-Mutterwurz / Muttern in German.
Other entries for Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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