Alta Badia

A magnificent Italian cheese with all the tangy, savory flavors and aromas one expects from the Dolomites. Alta Badia has the mountain flavors of spice, fruit and earth without being either overpowering or too rustic – truly an elegant cheese with a dense texture that is very smooth and sliceable.

Enclosed in a firm, rustic rind, the inside of the cheese is pale yellow straw-colored with a solid, consistent texture. The flavor of the cheese is intense and complex, with milky, toasted, long-lasting notes.

After it's ripened for 180 days, Alta Badia procures its light brown rind and closed-textured consistency. The inside is straw-colored, flavorful and aromatic - the perfect combination of tangy and tasty.

Known first as a table cheese, Alta Badia is also great for melting and would certainly give an old fondue recipe a new and exciting twist. Enjoy on its own as part of an antipasto board, served with a nice Bordeaux-style red wine.

This cheese inherits its name from the gorgeous Alta Badia valley in the heart of the Dolomite mountains. It's made with fresh, whole pasteurized cow's milk from selected dairy farms.

Since 1963, Mila has been producing high-quality dairy products typical of the Alto Adige region. Their name derives from the unique combination of cultures in the region and the appreciation for their excellent agricultural product: "milch" in German, "latte" in Italian.

Alta Badia is a magnificent Italian cheese with all the tangy, savory flavors and aromas one expects from the Dolomites. Alta Badia has the mountain flavors of spice, fruit and earth without being either overpowering or too rustic – truly an elegant cheese with a dense texture that is very smooth and sliceable.

Alta Badia takes its name from the beautiful Alta Badia valley in the heart of the Dolomite mountains where Italy borders on Austria. It is made with fresh whole milk from just a few selected dairy farms. After 180 days of ripening, it takes on the typical light brown rind and has a firm cheese consistency. The paste is slightly straw-colored, very flavorful, and aromatic. It is used frequently in local dishes as it melts well. When served as a table cheese, it pairs well with light, fresh, fruity reds like the native wine from the region called Schiava.

It is produced in Südtirol/Alto Adige in northern Italy. The region of Trentino-Alto Adige, which borders on Austria and Switzerland, is split into two distinct provinces, hence the hyphenated name. Trentino, around the city of Trento (or Trent) to the south, is historically Italian in language and culture. Alto Adige, around the city of Bolzano (or Bozen) to the north, is known as Südtirol to the prominent German-speaking population. The South Tyrol, historically part of Austria, is officially bilingual. This extraordinary region produces some of the most unique and flavorful cheeses available.