Bettelmatt belongs to the II fundamental group of foods - milk and derivatives - as a nutritional source of proteins with a high biological value, specific minerals and vitamins. It has a considerable caloric intake, mainly coming from fats. In the next paragraph we will go into more detail.
Young bettelmatt is suitable for eating alone, as a table cheese, especially not very seasoned. The more mature forms are excellent ingredients for some recipes and are used grated on pasta. The organoleptic and gustatory characteristics change significantly according to the aging; less depending on the area of the mountain pasture and the dairy. All Bettelmatt have the typical scent of grasses and flowers of the pastures.
The bettelmatt enjoys the recognition of Traditional Agri-food Product (PAT) and on the side it shows the characteristic brand in focus, with the date of manufacture, the name of the production pasture and the EEC stamp number of the dairy. The brand is duly registered by the 2003, even if his notoriety began as early as 1810, when the canon Nicolao Sottile awarded him the first quality license subsequently confirmed by the Jacini Inquiry.
and a very significant level of fats, which increase as aging continues - the lipid percentage rarely falls below 20% of the dry matter.
Calories are mainly supplied by fatty acids, followed by proteins and, possibly, by few carbohydrates - in the slightly seasoned forms. The lipid chains are mainly saturated, the peptides have a high biological value - they supply all the essential amino acids in the right proportions and quantities compared to the human protein model - and any soluble / simple carbohydrates - lactose disaccharide.
Bettelmatt does not contain fibers; instead it is rich in cholesterol.As it ages, it loses water, lactose is degraded by bacterial microflora, and is enriched with histamine. The amount of purines, as for other foods of the same food group, is very low. It does not contain gluten.
The vitamin profile of bettelmatt is characterized by the abundance of riboflavin (vit B2) and retinol or equivalent (vitamin A or RAE). Many other water-soluble factors of group B are fairly concentrated, such as thiamine (vit B1) and niacin (vit PP) As far as minerals are concerned, cheese shows significant concentrations of calcium, phosphorus and sodium.
against overweight - low calorie and normolipidic. Seasoned and hard paste, grated on first courses, it can be included in the usual diet in quantities of 5-10 g at a time, once or twice a day.
The prevalence of saturates on the total profile of fatty acids and the abundance of cholesterol make Bettelmatt not recommended in case of hypercholesterolemia.
Containing proteins with a high biological value, bettelmatt can be considered an excellent source of essential amino acids. It is recommended in all circumstances that require an increase in the intake of these nutrients; indicative examples are: general, specific malnutrition, chronic malabsorption and increased need - for example during pregnancy or by practicing extraordinarily intense and prolonged sports. The use of cheese as a nutritional source of high biological value proteins / essential amino acids is however limited from its less desirable properties which, to ensure the balance of the diet, require the use of moderate portions and a low frequency of consumption.
Lactose, in itself not very relevant due to lactic fermentation, can still be annoying for the most sensitive intolerant; on the other hand, statistically speaking, adverse reactions to aged bettelmatt can be considered very rare. It is to report an increase in the concentration of histamine, especially in the more aged forms, which makes it inappropriate in case of specific intolerance. Gluten free and low in purines, it is instead relevant to the diet against celiac disease and hyperuricemia.
Given the wide range of water-soluble vitamins of group B, which mainly perform the function of cellular coenzymes, bettelmatt can be considered a useful food to support the metabolic processes of various tissues. In bettelmatt, fat-soluble vitamin A and / or its equivalents abound. (RAE), necessary to maintain intact visual function, reproduction capacity, cell differentiation, antioxidant defense, etc.
Considering the high percentage of sodium, bettelmatt should be avoided or strongly limited in the preventive and / or therapeutic diet for sodium sensitive arterial hypertension.
The richness of calcium and phosphorus is a very useful feature for guaranteeing the balance of skeletal metabolism, a very delicate process in fetal development, in the growth phase of the child and in old age - due to the tendency to osteoporosis. Notes: for bone health it is also necessary to guarantee the intake of vitamin D. In pregnancy, for reasons of hygiene, it is advisable to avoid cheeses made with raw milk, if not cooked - for example grilled.
Bettelmatt cheese is not allowed in the vegan diet. Due to the presence of animal rennet, it must also be excluded in vegetarian ones. It has no contraindications for the Muslim and Jewish religions. The opinions of observant Buddhists, in this regard, are conflicting.
The frequency of consumption of bettelmatt cheese - as a dish - is less than or equal to 1-2 times a week, while the average portion corresponds to about 80 g.
or partially skimmed, raw, coming from a single milking in the summer period, between June and September, directly on the mountain pastures - when the cows graze between 1800 and 2400 m of altitude; the acidity of the cheese is natural, induced by microbial fermentation. Bettelmatt pasta is semi-cooked and has a minimum maturation of 40-50 days, up to a year.The bettelmatt forms have an average diameter of 50-60 cm. The side is about 10-15 cm. The brand is branded on one of the faces, while on the side the date of manufacture, the name of the mountain pasture of production and the EEC stamp number of the dairy are identified. The rind is thin, yellow in color.
The paste of the bettelmatt is semi-hard or hard - pressed - light yellow in color, with thin and homogeneous holes. The aroma is full of the olfactory characteristics of mountain milk, therefore above all of herbs and flowers. Many know how to distinguish the color and the scents of mutellina or mattolina - Artemisia umbelliformis, one of the species locally defined Genepì, with which a very characteristic typical liqueur is also produced. The flavor is initially soft, sweetish - especially the young ones - and then intense and decisive.
or semi-fat which, especially when matured for a short time, lends itself as a table cheese - as an appetizer, main course or dessert.
More mature, on the other hand, it is destined to be grated or melted in first courses - for example various polenta recipes - or in certain dishes.
The oenological pairing of bettelmatt mainly includes red wines; the following are recommended: Alto Adige Pinot Nero, Breganze Cabernet, Chianti Classico, Gattinara, Nebbiolo d "Alba, Rosso Piceno Superiore, Torgiano Rosso Riserva and Valtellina Superiore.
