Best South Tyrol Cow's Milk Cheese Types
Alta Badia is a traditional cheese originating from South Tyrol. The cheese is made from pasteurized cow's milk and it's usually left to age for 6 months. Underneath its natural brownish rind, the texture is semi-hard, firm, and compact.
The aromas and flavors are complex, intense, tangy, and milky, with long-lasting toasted notes. This Gruyere-like cheese melts well, so it's often used in local dishes or served as a table cheese. It also goes well with potatoes, cured ham, and dark bread.
It's recommended to pair Alta Badia cheese with fruity red wines or a dry Riesling.
Pair with
This semi-hard cheese comes from the Stelvio Valley and the province of Bolzano, located in the mountainous northern Italian region of Trentino-Alto Adige, bordered by Austria to the north-east, which is why Stelvio is sometimes called by its German name - Stilfser.
A product of the well-established cheesemaking culture of the wider Bolzano area, Stelvio or Stilfser is made with milk from cows raised on the local mountain farms. Made for hundreds of years before, it wasn't recognized and named up until the early 1900s.
Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture.
Named after the grey colored mold which emerges on the surface right after maturation, Tiroler Graukäse exudes a strong, pungent aroma. It is typically crumbled over buttered wholemeal bread, but it is also an essential ingredient in many traditional Tyrolean dishes such as nettle soup with Kaspressknödeln, a variety of cheese dumplings, or Zillertal donuts.
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Lagrein is a traditional cheese originating from the region of South Tyrol. The cheese is made from pasteurized cow's milk and it's cured with the local Lagrein wine. Underneath its washed rind, the texture is compact and elastic with many small irregular eyes running throughout the paste.
The aroma is garlicky and reminiscent of salami, while the flavors are intense, salty, and meaty, reminiscent of cured sausages. Once the wheels of cheese are drained, they're placed in a mixture of Lagrein wine, garlic, pepper, and herbs for 5 days, and the cheese is then aged for 3 months.
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Bela Badia is an Italian cheese produced in South Tyrol. The cheese is made from cow's milk and ages for 2 months. Underneath its smooth and dry crust, the texture is soft, supple, open, and straw-colored. The interior becomes intense with time and has a creamy, fresh, mild, sweet, and slightly tangy flavor, with hints of milk and grass.
Bela Badia takes its name after the Badia valley, although it is produced in the whole Puster valley. It's recommended to grill Badia and accompany it with a glass of sparkling Brut Hausmannhof Riserva or Riesling Renano.
Luis Trenker is an Italian cheese originating from South Tyrol. The cheese is made from pasteurized cow's milk, and it ripens in two phases in South Tyrolean mountains. Underneath its dark waxed rind, the texture of this hard cheese is compact, creamy, tender, grainy, and slightly melting on the palate.
The aromas are reminiscent of cocoa, roasted nuts, fruit, and hay, while the flavors are spicy and aromatic. Slices of Luis Trenker are also suitable for frying. It's recommended to pair it with Lagrein or Vernatsch wine and serve it with speck, chestnuts, and apples.
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Best South Tyrol Cow's Milk Cheese Producers
Best South Tyrol Cow's Milk Cheeses
AWARDS
World Cheese Awards - Gold
2024
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