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Toma di Bettelmatt. Firm cheese from Val Formazza as far north as you can get in the Piedmont region. A summer cheese made at the chalets in the mountains. Pastures and chalets situated about 6500 ft above sea level. Sheltered pastures give excellent milk. A strong rustic taste with a certain dryness in the mouth. Natural rind that is edible, but has a touch of bitterness. A short season and limited production reduces availability. Eat with rye bread and aromatic honey.
To drink: This is a cheese for all the Barolofans out there.

Toma di Bettelmatt. Fast ost fra Val Formazza helt nord i Piemonte. Seterost som kun ystes om sommeren. Beiteområdene og setrene ligger på godt 2000 meters høyde. Gode beskyttede beiter som gir fantastisk melk. Osten er noe rustikk og kraftig og har en viss tørrhet i munnen. Skorpen er naturlig og absolutt til å smake på, selv om den gir litt bitterhet. Kort sesong og liten produksjon gjør osten forholdsvis lite tilgjengelig. Men det er mulig å få tak i den. Spises med rugbrød og litt kraftig honning.
Å drikke til: Ost for Barolofans dette her!

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