Alta Badia
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.
4.6
20 days ago
This was extremely complex. From sweet to cave musky. Very smooth texture
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