Home | Library of Cheese | Types of Cheese | Cheese Basics | Cheese Glossary | Links | News | Bookstore

Alta Badia


Country: Italy
Region: Alta Badia, Dolomite Mountains, Veneto
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: 180 Days
Pasteurized: No

Alta Badia is made from fresh whole cows milk from a small number selected dairy farms. It ripens for approximately 180 days, creating a light brown rind and a somewhat firm texture. It is a flavorful Italian mountain cheese with savory flavors and aromas. Alta Badia is named after the small town in the Alps and has the mountain flavor components that are nutty and earthy without being either overpowering or too rustic. It resembles many Swiss cheeses in texture and flavor such as Appenzeller and Gruyere. - A website devoted to cheese education
Copyright © 2015 Regional Tastes Ltd.