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.


11 ratings

Drew BREW Butler

20 days ago

This was extremely complex. From sweet to cave musky. Very smooth texture

Daniel Harrow

3 months ago

Creamy texture with a strong fruity and nutty flavor. Delicious!


5 months ago

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