{"id":6131,"date":"2025-07-02T11:55:29","date_gmt":"2025-07-02T09:55:29","guid":{"rendered":"https:\/\/fattoriaemiliana.it\/prodotto\/formaggio-del-trentino-altabadia\/"},"modified":"2026-01-19T17:47:14","modified_gmt":"2026-01-19T16:47:14","slug":"trentino-cheese-alta-badia","status":"publish","type":"product","link":"https:\/\/fattoriaemiliana.it\/en\/prodotto\/trentino-cheese-alta-badia\/","title":{"rendered":"TRENTINO CHEESE \u2013 ALTA BADIA"},"content":{"rendered":"

TRENTINO CHEESE \u2013 Alta Badia<\/strong><\/p>\n

Introduction<\/strong><\/h3>\n

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.<\/p>\n

\n

Origin and Tradition<\/strong><\/h3>\n
    \n
  • \n

    Region:<\/strong> Alta Badia Valley, Dolomites (Trentino\u2013Alto Adige, Italy)<\/p>\n<\/li>\n

  • \n

    Language:<\/strong> Ladin, underscoring its strong cultural authenticity<\/p>\n<\/li>\n

  • \n

    Heritage:<\/strong> Cheesemaking techniques passed down through generations of local master cheesemakers<\/p>\n<\/li>\n

  • \n

    Distinctive value:<\/strong> A true symbiosis between alpine pastures and artisanal methods<\/p>\n<\/li>\n<\/ul>\n

    \n

    Production Process<\/strong><\/h3>\n

    Milking and Collection<\/strong>
    Whole milk from pasture-raised cows, milked every morning.<\/p>\n

    Coagulation<\/strong>
    Natural rennet and carefully controlled temperatures produce a compact paste.<\/p>\n

    Cutting and Pressing<\/strong>
    No holes: the curd is finely cut and pressed for an extended time.<\/p>\n

    Salting<\/strong>
    Brined for 2\u20133 days to achieve balanced savouriness.<\/p>\n

    Ageing<\/strong>
    Aged for 12 to 24 months in natural caves with constant humidity.
    Long maturation enhances toasted notes and a smooth, melting structure.<\/p>\n

    \n

    Sensory Characteristics<\/strong><\/h3>\n
      \n
    • \n

      Rind:<\/strong> Firm, dry, and rustic<\/p>\n<\/li>\n

    • \n

      Paste:<\/strong> Straw-yellow, without holes<\/p>\n<\/li>\n

    • \n

      Texture:<\/strong> Bold and well-defined, yet smooth and melting on the palate<\/p>\n<\/li>\n

    • \n

      Aroma:<\/strong> Intense milk notes, toasted hints, and a light suggestion of potato<\/p>\n<\/li>\n

    • \n

      Flavour:<\/strong> Full-bodied and structured, with a long-lasting finish<\/p>\n<\/li>\n<\/ul>\n

      \n

      Average Nutritional Values (per 100 g)<\/strong><\/h3>\n
        \n
      • \n

        Energy:<\/strong> 1,626 kJ \/ 392 kcal<\/p>\n<\/li>\n

      • \n

        Fat:<\/strong> 32 g<\/p>\n

          \n
        • \n

          of which saturated: 23 g<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

        • \n

          Carbohydrates:<\/strong> 0 g<\/p>\n

            \n
          • \n

            of which sugars: 0 g<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

          • \n

            Protein:<\/strong> 26 g<\/p>\n<\/li>\n

          • \n

            Salt:<\/strong> 1.8 g<\/p>\n<\/li>\n<\/ul>\n

            Note: <0.1 g lactose\/100 g thanks to the natural fermentation process; contains galactose.<\/em><\/p>\n

            \n

            Recommended Pairings<\/strong><\/h3>\n
              \n
            • \n

              Bread & crackers:<\/strong> Wholegrain or rye<\/p>\n<\/li>\n

            • \n

              Cured meats:<\/strong> Speck, bresaola, smoked pancetta<\/p>\n<\/li>\n

            • \n

              Cooked vegetables:<\/strong> Saut\u00e9ed mushrooms, grilled artichokes<\/p>\n<\/li>\n<\/ul>\n

              Wines:<\/strong><\/p>\n

                \n
              • \n

                Structured reds: Lagrein, Trentino Cabernet<\/p>\n<\/li>\n

              • \n

                Aromatic whites: Gew\u00fcrztraminer, Pinot Bianco<\/p>\n<\/li>\n<\/ul>\n

                \n

                Recipes and Kitchen Ideas<\/strong><\/h3>\n
                  \n
                • \n

                  Rustic cheese board:<\/strong> Cubes of Alta Badia with walnuts, Renette apples, and rhododendron honey<\/p>\n<\/li>\n

                • \n

                  Polenta with fondue:<\/strong> Stir grated Alta Badia into hot polenta and finish with butter<\/p>\n<\/li>\n

                • \n

                  Creamy risotto:<\/strong> Cook with broth, finish with Alta Badia, and sprinkle with chives<\/p>\n<\/li>\n<\/ul>\n

                  \n

                  Storage and Packaging<\/strong><\/h3>\n
                    \n
                  • \n

                    Temperature:<\/strong> +4 \/ +6 \u00b0C<\/p>\n<\/li>\n

                  • \n

                    Ideal humidity:<\/strong> 85%<\/p>\n<\/li>\n

                  • \n

                    Shelf life:<\/strong> Up to 24 months vacuum-packed<\/p>\n<\/li>\n

                  • \n

                    Eco-packaging:<\/strong> Food-grade paper and recyclable box<\/p>\n<\/li>\n<\/ul>\n

                    \n

                    Why Choose Alta Badia<\/strong><\/h3>\n
                      \n
                    • \n

                      Authenticity:<\/strong> A pure expression of the Ladin Dolomites<\/p>\n<\/li>\n

                    • \n

                      Quality:<\/strong> Long ageing and high-altitude mountain milk<\/p>\n<\/li>\n

                    • \n

                      Digestibility:<\/strong> Lactose-free, suitable for intolerant consumers<\/p>\n<\/li>\n

                    • \n

                      Versatility:<\/strong> Excellent on its own or in gourmet preparations<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                      TRENTINO CHEESE \u2013 Alta Badia<\/strong><\/p>\n

                      Introduction<\/strong><\/h3>\n

                      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.<\/p>\n

                      \n

                      Origin and Tradition<\/strong><\/h3>\n
                        \n
                      • \n

                        Region:<\/strong> Alta Badia Valley, Dolomites (Trentino\u2013Alto Adige, Italy)<\/p>\n<\/li>\n

                      • \n

                        Language:<\/strong> Ladin, underscoring its strong cultural authenticity<\/p>\n<\/li>\n

                      • \n

                        Heritage:<\/strong> Cheesemaking techniques passed down through generations of local master cheesemakers<\/p>\n<\/li>\n

                      • \n

                        Distinctive value:<\/strong> A true symbiosis between alpine pastures and artisanal methods<\/p>\n<\/li>\n<\/ul>\n

                        \n

                        Production Process<\/strong><\/h3>\n

                        Milking and Collection<\/strong>
                        Whole milk from pasture-raised cows, milked every morning.<\/p>\n

                        Coagulation<\/strong>
                        Natural rennet and carefully controlled temperatures produce a compact paste.<\/p>\n

                        Cutting and Pressing<\/strong>
                        No holes: the curd is finely cut and pressed for an extended time.<\/p>\n

                        Salting<\/strong>
                        Brined for 2\u20133 days to achieve balanced savouriness.<\/p>\n

                        Ageing<\/strong>
                        Aged for 12 to 24 months in natural caves with constant humidity.
                        Long maturation enhances toasted notes and a smooth, melting structure.<\/p>\n

                        \n

                        Sensory Characteristics<\/strong><\/h3>\n
                          \n
                        • \n

                          Rind:<\/strong> Firm, dry, and rustic<\/p>\n<\/li>\n

                        • \n

                          Paste:<\/strong> Straw-yellow, without holes<\/p>\n<\/li>\n

                        • \n

                          Texture:<\/strong> Bold and well-defined, yet smooth and melting on the palate<\/p>\n<\/li>\n

                        • \n

                          Aroma:<\/strong> Intense milk notes, toasted hints, and a light suggestion of potato<\/p>\n<\/li>\n

                        • \n

                          Flavour:<\/strong> Full-bodied and structured, with a long-lasting finish<\/p>\n<\/li>\n<\/ul>\n

                          \n

                          Average Nutritional Values (per 100 g)<\/strong><\/h3>\n
                            \n
                          • \n

                            Energy:<\/strong> 1,626 kJ \/ 392 kcal<\/p>\n<\/li>\n

                          • \n

                            Fat:<\/strong> 32 g<\/p>\n

                              \n
                            • \n

                              of which saturated: 23 g<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

                            • \n

                              Carbohydrates:<\/strong> 0 g<\/p>\n

                                \n
                              • \n

                                of which sugars: 0 g<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

                              • \n

                                Protein:<\/strong> 26 g<\/p>\n<\/li>\n

                              • \n

                                Salt:<\/strong> 1.8 g<\/p>\n<\/li>\n<\/ul>\n

                                Note: <0.1 g lactose\/100 g thanks to the natural fermentation process; contains galactose.<\/em><\/p>\n

                                \n

                                Recommended Pairings<\/strong><\/h3>\n
                                  \n
                                • \n

                                  Bread & crackers:<\/strong> Wholegrain or rye<\/p>\n<\/li>\n

                                • \n

                                  Cured meats:<\/strong> Speck, bresaola, smoked pancetta<\/p>\n<\/li>\n

                                • \n

                                  Cooked vegetables:<\/strong> Saut\u00e9ed mushrooms, grilled artichokes<\/p>\n<\/li>\n<\/ul>\n

                                  Wines:<\/strong><\/p>\n

                                    \n
                                  • \n

                                    Structured reds: Lagrein, Trentino Cabernet<\/p>\n<\/li>\n

                                  • \n

                                    Aromatic whites: Gew\u00fcrztraminer, Pinot Bianco<\/p>\n<\/li>\n<\/ul>\n

                                    \n

                                    Recipes and Kitchen Ideas<\/strong><\/h3>\n
                                      \n
                                    • \n

                                      Rustic cheese board:<\/strong> Cubes of Alta Badia with walnuts, Renette apples, and rhododendron honey<\/p>\n<\/li>\n

                                    • \n

                                      Polenta with fondue:<\/strong> Stir grated Alta Badia into hot polenta and finish with butter<\/p>\n<\/li>\n

                                    • \n

                                      Creamy risotto:<\/strong> Cook with broth, finish with Alta Badia, and sprinkle with chives<\/p>\n<\/li>\n<\/ul>\n

                                      \n

                                      Storage and Packaging<\/strong><\/h3>\n
                                        \n
                                      • \n

                                        Temperature:<\/strong> +4 \/ +6 \u00b0C<\/p>\n<\/li>\n

                                      • \n

                                        Ideal humidity:<\/strong> 85%<\/p>\n<\/li>\n

                                      • \n

                                        Shelf life:<\/strong> Up to 24 months vacuum-packed<\/p>\n<\/li>\n

                                      • \n

                                        Eco-packaging:<\/strong> Food-grade paper and recyclable box<\/p>\n<\/li>\n<\/ul>\n

                                        \n

                                        Why Choose Alta Badia<\/strong><\/h3>\n
                                          \n
                                        • \n

                                          Authenticity:<\/strong> A pure expression of the Ladin Dolomites<\/p>\n<\/li>\n

                                        • \n

                                          Quality:<\/strong> Long ageing and high-altitude mountain milk<\/p>\n<\/li>\n

                                        • \n

                                          Digestibility:<\/strong> Lactose-free, suitable for intolerant consumers<\/p>\n<\/li>\n

                                        • \n

                                          Versatility:<\/strong> Excellent on its own or in gourmet preparations<\/p>\n<\/li>\n<\/ul>\n","protected":false},"featured_media":6132,"comment_status":"open","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[154],"product_cat":[203,201,216],"product_tag":[],"woo-feed-brand":[],"class_list":["post-6131","product","type-product","status-publish","has-post-thumbnail","product_brand-fattoria-emiliana","product_cat-cows-milk-cheese","product_cat-our-cheese","product_cat-special-offers","product_shipping_class-italy-01","first","instock","sale","shipping-taxable","purchasable","product-type-variable"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/product\/6131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/comments?post=6131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/media\/6132"}],"wp:attachment":[{"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/media?parent=6131"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/product_brand?post=6131"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/product_cat?post=6131"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/product_tag?post=6131"},{"taxonomy":"woo-feed-brand","embeddable":true,"href":"https:\/\/fattoriaemiliana.it\/en\/wp-json\/wp\/v2\/woo-feed-brand?post=6131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}