Top 3 Local Natural Rind Cheeses
in South Tyrol

Mila Südtirol is a leading dairy cooperative from South Tyrol, known for producing high-quality dairy products rooted in Alpine tradition, environmental respect, and sustainable development. Founded in 1962 as an association of milk producers from the Val Venosta valley, Mila has grown over the decades into a symbol of quality and authenticity. Today, the cooperative brings together around 2,200 mountain farmers whose farms are mostly located at altitudes above 1,000 meters, ensuring exceptional freshness and purity of raw milk. Mila offers a wide range of dairy products, reflecting the richness of the region and the care of its farmers. Mila operates two modern production facilities: one specialized in the processing of milk, yogurt, cream, butter, and skyr, and another focused on the production of hard cheeses, mascarpone, and additional quantities of skyr. Mila is deeply committed to preserving local culture and nature, promoting sustainable agriculture and animal welfare in every aspect of its operations.Expand

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.Expand

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. The cheese is aged for approximately 60 days, developing a semi-hard texture. It has a reddish colored rind, and an ivory colored paste. The flavor of Stelvio is rich and buttery with an intense aroma and a slightly tangy taste. Expand

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.Expand