TRENTINO CHEESE – ALTA BADIA

TRENTINO CHEESE – Alta Badia

Introduction

Born in the heart of the Ladin Dolomites, Alta Badia cheese is firm and compact, much like the valley it is named after.
Free from holes and featuring a rustic rind, this cheese expresses a bold character, surprising the palate with nuances of milk, toasted notes, and a subtle hint of potato.
Thanks to its long ageing period and traditional production process, Alta Badia is also naturally lactose-free (<0.1 g/100 g), making it ideal for consumers attentive to digestibility.

Origin and Tradition

• Region: Alta Badia Valley, Dolomites (Trentino–Alto Adige, Italy)

• Language: Ladin, underscoring its strong cultural authenticity

• Heritage: Cheesemaking techniques passed down through generations of local master cheesemakers

• Distinctive value: A true symbiosis between alpine pastures and artisanal methods

Production Process

Milking and Collection
Whole milk from pasture-raised cows, milked every morning.

Coagulation
Natural rennet and carefully controlled temperatures produce a compact paste.

Cutting and Pressing
No holes: the curd is finely cut and pressed for an extended time.

Salting
Brined for 2–3 days to achieve balanced savouriness.

Ageing
Aged for 12 to 24 months in natural caves with constant humidity.
Long maturation enhances toasted notes and a smooth, melting structure.

Sensory Characteristics

• Rind: Firm, dry, and rustic

• Paste: Straw-yellow, without holes

• Texture: Bold and well-defined, yet smooth and melting on the palate

• Aroma: Intense milk notes, toasted hints, and a light suggestion of potato

• Flavour: Full-bodied and structured, with a long-lasting finish

Average Nutritional Values (per 100 g)

• Energy: 1,626 kJ / 392 kcal

• Fat: 32 g

  • of which saturated: 23 g

• Carbohydrates: 0 g

  • of which sugars: 0 g

• Protein: 26 g

• Salt: 1.8 g

Note: <0.1 g lactose/100 g thanks to the natural fermentation process; contains galactose.

Recommended Pairings

• Bread & crackers: Wholegrain or rye

• Cured meats: Speck, bresaola, smoked pancetta

• Cooked vegetables: Sautéed mushrooms, grilled artichokes

Wines:

• Structured reds: Lagrein, Trentino Cabernet

• Aromatic whites: Gewürztraminer, Pinot Bianco

Recipes and Kitchen Ideas

• Rustic cheese board: Cubes of Alta Badia with walnuts, Renette apples, and rhododendron honey

• Polenta with fondue: Stir grated Alta Badia into hot polenta and finish with butter

• Creamy risotto: Cook with broth, finish with Alta Badia, and sprinkle with chives

Storage and Packaging

• Temperature: +4 / +6 °C

• Ideal humidity: 85%

• Shelf life: Up to 24 months vacuum-packed

• Eco-packaging: Food-grade paper and recyclable box

Why Choose Alta Badia

• Authenticity: A pure expression of the Ladin Dolomites

• Quality: Long ageing and high-altitude mountain milk

• Digestibility: Lactose-free, suitable for intolerant consumers

• Versatility: Excellent on its own or in gourmet preparations