A cheese made from pasteurised cow's milk. Having straw-colour inside and closed textured. After the period of six months this cheese develops light brown rind and closed consistency. The name is derived from Alta Badia Valley of Dolomite Mountains. It tastes great with red and fruity wines. It is also served in local dishes by melting it or as a table cheese.


7 ratings

Céline en Maarten

2 months ago

3,5 score Lekker zacht en toch iets straffer, verfijnd, goed ook om te raspen


3 months ago

Strong scent but mild and creamy taste. Semi-firm, light almond color. Layered flavors of mushroom and corn with both slightly sweet and slightly sour undertones.


6 months ago

Creamy and mild, a warm grassy/flowery flavor. Very mild aftertaste, a good palate cleanser.

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