Battelmatt Cheese has a rough, chestnut-coloured, rind. Inside, the cheese’s colour ranges from straw yellow to gold.
It is made from unpasteurized whole cows’ milk. The curd is heated at a lower temperature than that for other cheeses.
Battelmatt Cheeses are made in wheels ranging in size from 18 to 24 inches (45 to 60 cm) wide, and 3 to 4 inches (7 ½ to 10 cm) thick, weighing 40 to 80 pounds (18 to 36 kg.) Smaller wheels are also made 12 to 16 inches (30 to 40 cm) wide weighing 11 to 15 ½ pounds (5 to 7 kg.)
Compared to Emmenthal, the cheese has a softer texture, smaller holes in it, and a higher moisture content. Inside, the cheese has a slightly oily feel.
Battelmatt tastes sweet at first when it is young, getting stronger and slightly bitter as it ages. The cheese is aged 3 to 4 months.
Battelmatt Cheese is made in the St. Gothard Alps of Tessin Canton, Switzerland between July and September. It is also made north of Lake Maggiore in Val Formazza, Piedmont Italy, and western Austria.
In their forage, the cows in Piedmont eat, amongst other things, an herb the locals call “mottolina” , whose taste comes through in the cheese.
Battelmatt Cheese has 20 to 30 percent fat content.
Also spelled “Bettelmat”.
 Mottolina: Ligusticum mutellina. Aka Mountain lovage / Alpine Lovage in English; Ligustique mutelline in French; Alpen-Liebstock / Alpen-Mutterwurz / Muttern in German.