Alta Badia

Regional selection: 
Trentino Alto Adige
Selection by milk: 
Milk Treatment: 
Pasteurized milk

Alta Badia is a traditional Italian cheese originating from South Tyrol. The strong-flavored hard cheese is as original as the Dolomite Valley it is named after, where the spoken language is Ladin. It’s wrapped in a firm, dry, rustic rind. The cheese is made from pasteurized cow's milk and it's usually left to age for 6 months. Underneath its natural brownish rind, the texture is semi-hard, firm, and compact. The cheese paste is straw-colored and comes without holes. The taste is both intense and complex, with milky, toasted, potato flavors. This Gruyere-like cheese melts well, so it's often used in local dishes or served as a table cheese. It also goes well with potatoes, cured ham, and dark bread. A good substitution for Raclette.

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