Top 9 Trentino Pasteurized Milk Cheeses

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

Fontal is an Italian industrially-produced semi-soft cow's milk cheese that's made throughout Northern Italy. The cheese is a combination of two cheeses – Fontina and Emmental, hence the name. It has a reddish-brown rind that hides a smooth, dense, and slightly elastic texture of the paste. Fontal ages from 45 to 60 days. It's very aromatic and the flavors are milky, mild, and buttery, with hints of almonds. The cheese melts exceptionally well, so it's recommended to use it in fondues or grill it with wild mushrooms. Drink pairings include Terre d'Agata di Salaparuta and Pignolo di Filiputti.Expand

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. Interestingly, there is also an Italian variety of Gräukase from South Tyrol and it's protected by a PAT designation.Expand

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. It's recommended to pair the cheese with Lagrein wine and serve it with speck, mustard, and pickles.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

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.Expand

Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. In the region of Trentino Alto Adige, it is produced mainly in the province of Trento, around Val di Fiemme, Predazzo, and Valli Giudicarie. Made from pasteurized milk and kid or lamb rennet, Caprino Trentino is salted in brine and left to mature for at least 90 days. The crust gets hard and straw-colored, while the interior turns ivory-white, compact and greasy in texture. This delicious table cheese is best enjoyed paired with local red wines of medium alcohol content.Expand

Casolét is an Italian cheese produced in the mountains and valleys of Trentino-Alto Adige. The cheese is made from raw and pasteurized milk of cows that are reared in Peio Valley. The name is derived from the Latin caseoulus, meaning small cheese. Casolét is made in various formats - squares, triangles, or even Rosa Camuna, an ancient drawing of a rose. Its thin orange rind is dusted with grey and white mold, hiding a straw-yellow paste underneath. The texture is supple with irregular eyes and the aromas are that of fermented fruits. The flavors are usually herbaceous and changing with the pastures. In the past, Casolét was made only in the autumn because the cattle had come back from the pastures and daily milking was scarce. It's recommended to serve it with dried fig conserve and a glass of Vendemmia Tardiva Cavit.Expand