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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.

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