{"id":2469,"date":"2024-05-03T10:02:40","date_gmt":"2024-05-03T09:02:40","guid":{"rendered":"https:\/\/lerasole.it\/2024\/05\/bettelmatt-pat-cheese\/"},"modified":"2024-05-03T10:02:46","modified_gmt":"2024-05-03T09:02:46","slug":"bettelmatt-pat-cheese","status":"publish","type":"post","link":"https:\/\/lerasole.it\/en\/bettelmatt-pat-cheese\/","title":{"rendered":"Bettelmatt PAT cheese"},"content":{"rendered":"\n<p>Today we would like to talk to you about one of the cheeses that we have decided to include in our selection: <a href=\"https:\/\/www.formaggiobettelmatt.com\/\" target=\"_blank\" rel=\"noopener\" title=\"\">Bettelmatt PAT<\/a>.<\/p>\n\n<p>It is an alpine cheese made from raw and whole cow&#8217;s milk whose cheese-making takes place after each milking and directly in the mountain pasture. The cheese has a semi-cooked and pressed paste, has a straw yellow color and a sweet and delicate flavor.<\/p>\n\n<p>With a minimum maturation of 60 days, a production of about 5000 wheels and a production limited to nine mountain pastures above 2000 meters (Alpe Bettelmatt, Alpe Kastel, Alpe Morasco, Alpe Toggia, Alpe Regina, Alpe Vannino, Alpe Forno, Alpe Pojala and Alpe Sangiatto).<\/p>\n\n<p>The name Bettelmatt (which is also the name of the Alpe Originaria of production) derives from <em>battel<\/em> which means alms, to indicate wheels of cheese given to charity, and <em>matt<\/em>, which in German means pasture: <em>pasture of alms<\/em>.<\/p>\n\n<p>PS: PAT stands for <a href=\"https:\/\/it.wikipedia.org\/wiki\/Prodotti_agroalimentari_tradizionali_italiani\" target=\"_blank\" rel=\"noopener\" title=\"\">Traditional Italian Agri-Food Products<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today we would like to talk to you about one of the cheeses that we have decided to include in our selection: Bettelmatt PAT. It is an alpine cheese made from raw and whole cow&#8217;s milk whose cheese-making takes place after each milking and directly in the mountain pasture. The cheese has a semi-cooked and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2241,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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Moratti","author_link":"https:\/\/lerasole.it\/en\/author\/claudioleevee-it\/"},"uagb_comment_info":0,"uagb_excerpt":"Today we would like to talk to you about one of the cheeses that we have decided to include in our selection: Bettelmatt PAT. It is an alpine cheese made from raw and whole cow&#8217;s milk whose cheese-making takes place after each milking and directly in the mountain pasture. The cheese has a semi-cooked and&hellip;","_links":{"self":[{"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/posts\/2469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/comments?post=2469"}],"version-history":[{"count":3,"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/posts\/2469\/revisions"}],"predecessor-version":[{"id":2472,"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/posts\/2469\/revisions\/2472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/media\/2241"}],"wp:attachment":[{"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/media?parent=2469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/categories?post=2469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/tags?post=2469"},{"taxonomy":"categoria-menu","embeddable":true,"href":"https:\/\/lerasole.it\/en\/wp-json\/wp\/v2\/categoria-menu?post=2469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}