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This cheese inherits its name from the gorgeous Alta Badia valley in the heart of the Dolomite mountains. It's made with fresh, whole milk from selected dairy farms. 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. It is used frequently in local dishes as a melted or table cheese. It pairs well with wine, especially light, fruity, red wines native of the Schiava region.
Made from pasteurized cow's milk.
Photo depicts whole 18 lb. form of cheese.
We cut and wrap this item by hand.