Alta Badia is a semi-hard, Alpine-style cheese from the South Tyrol region of northern Italy, named after the Alta Badia valley in the Dolomites. It’s made from pasteurized cow’s milk and is produced by Mila (a cooperative dairy), which is known for high-quality mountain milk products.

Key Characteristics:

• Milk Type: Pasteurized cow’s milk

• Texture: Semi-hard, smooth, and creamy with small eyes

• Rind: Natural brownish rind, brushed during aging

• Aging: Typically aged for about 6 to 8 months

• Flavor: Nutty, mild, and slightly sweet with hints of Alpine herbs and brown butter

• Appearance: Pale yellow paste with small holes, easy to slice or melt

Tasting Notes:

Alta Badia is often compared to Gruyère or young Comté, but with a slightly sweeter, softer character. It has excellent melting qualities, making it ideal for fondue, gratin, or toasted sandwiches.

Pairings:

• Wine: Light reds like Pinot Noir or medium-bodied whites like Pinot Grigio or Chardonnay

• Beer: Belgian-style ales or malty lagers

• Food: Prosciutto, rye bread, grilled vegetables, alpine honeys, and nutty crackers

Our cheese mongers hand cut every cheese to order. We will always try to cut the exact weight ordered, however your piece might be slightly over or under the amount listed. But please know that we cut it freshly and specifically for you.

If you order several cheeses, we will usually make up for shortcomings on weight, if any, on the other cheeses ordered.

All cheeses are wrapped in special cheese paper and sealed to preserve freshness during transit.

Every order includes all the necessary thermal packaging and ice packs required for current weather conditions. Our main focus is getting the freshest product delivered to your door.