The Bettelmat is a fatty cheese with a low to medium ageing, semi-hard paste, produced in Piedmont. The Bettelmatt is obtained through the processing of raw, whole milk from Italian Brown cows. Due to its particular characteristics, it is best to taste this cheese on its own or together with polenta or gnocchi. It is ideal in combination with local red wines or aromatic ones.
The Castelmagno PDO is a long-aged, semi-fat mountain cheese with a semi-hard consistency and a blue-veined appearance. It is produced in the locality bearing the same name in Piedmont. The particularity of this cheese is its production based on cow milk obtained from two successive milkings (morning and afternoon). It can be enriched with goat or sheep milk, but this can constitute up to 20% maximum. We suggest you taste it on its own or accompanied by full-bodied wines.