Climate change may threaten the production of Bettelmatt cheese: environmental and regulatory challenges

Abstract

Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d'Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article would like to explore the complexities of regulation and protection of this cheese, crucial for food and gastronomic sciences.