Mila Bergmilch Südtirol
Dairy cooperative of about 2,100 mountain farms, founded in 1962, with its works in Bozen and its cheese dairy in Bruneck. The shop at the Bozen works sells the whole range, including the Stilfser PDO.
About Alta Badia Hartkäse
Alta Badia is a hard cheese named for the Ladin-speaking Dolomite valley and listed in Italy's register of traditional agri-food products as Hartkäse Alta Badia. Mila describes a firm, dry, rustic rind around a straw yellow paste with no holes, and says it has one of the longest ripening times of its cheeses, without giving a figure. The nutrition table gives 32 g fat, 26 g protein and 1.8 g salt per 100 g.
Made in: South Tyrol, named for the Alta Badia valley of the Dolomites
On the plate
Mila describes an intense, complex flavour with milky and toasted notes and a trace of potato, in a short, firm yet melting paste.
Wine and cheese
What to pour with Alta Badia Hartkäse
Alto Adige Pinot Bianco raised on the lees in large wood Alto Adige
Our pickMila describes an intense hard cheese with milky and toasted notes and a firm yet melting paste. A Pinot Bianco raised on its lees, partly or wholly in large wooden casks, has the depth for that intensity, and its high acidity cuts the fat.
Alto Adige Lagrein Riserva Alto Adige
Our pickMila describes an intense hard cheese with toasted and potato notes and a short, firm, melting paste. A full-bodied Lagrein Riserva, aged in oak, brings depth and firm tannin to match the cheese's concentration.
The grapes behind these winesLagreinPinot Bianco
From the source
Where to buy and taste it
Degust
Affineur's shop founded in 1994 by Hansi Baumgartner, a trained cook, which selects cheeses from small dairies and finishes them, ripening them in a former military bunker. The counter in Vahrn offers tastings of 12 cheeses (EUR 24) or 15 (EUR 30), with drinks charged extra.
Pur Südtirol Genussmarkt Meran
Pur Südtirol's first market, in the Meran Kurhaus since 2010. A cheese sommelier, a wine academy graduate and a meat sommelier advise; the speck ripening cellar is downstairs, and there is a wine bar and a sunny terrace on one of Meran's shopping streets.
Mila Shop Bruneck
Mila's shop in Bruneck, where its cheese dairy is, with the whole range and other South Tyrolean specialities. The Senni Bar at the same address opens at 6:00 on weekdays and from 7:00 to 13:00 on Sunday, when the shop lists no hours.
Sennerei Drei Zinnen shop, Innichen
Branch of the Sennerei Drei Zinnen at Burgweg 1, a few steps from Innichen's pedestrian zone and station. It is closed on Sunday and on Thursday afternoon, and can be reached on +39 0474 913317.
Cheese experiences nearby
Käsefestival Sand in Taufers
Cheese market and festival in the Ahrntal's main village, with producers from South Tyrol and beyond, a cooking arena and tastings run with Slow Food. ONAF calls it biennial. The 16th edition was held 13 to 15 March 2026.
Schaukäserei Drei Zinnen, Toblach
Museum, production area and ripening cellar behind glass. Self-guided in opening hours, with cheese being made Tuesday to Friday until about 13:00; public guided tours are paused until Tuesday 29 December 2026, groups of 15 or more on request.
Ahrntaler GrauKäseTage
Two weeks of Graukäse: an opening festival with market and tastings, 12 participating businesses, producer visits and a closing five-course dinner by registration. The 9th edition was held in September 2026.
Cheese tasting at Eggemoa
Tasting of the Eggemoa raw-milk cheeses, starting with the mild Candidum and moving to the larch-needle and alpine-herb cheeses, rind included, with advice on which drink fits. Reserve through the form on its website; no dates or price are published.
"Mein Käse" cheese-making tasting, Algund
A guided tasting at the Algund dairy where up to 16 visitors make their own cheese under staff guidance and take it home, and taste the dairy's cheeses. The page gives no dates, price or booking link and names no season, so telephone +39 0473 448710 to arrange it.
Milchmeile Sexten
Family theme trail on a forest path beside a stream, with stations on how milk becomes cheese and on local specialities. It ends at the Käserei Sexten at 1,310 m, where the dairy sells its cheese. The tourist board gives no season.
Alta Badia Hartkäse: questions
Does it have holes?
No. Mila describes a straw yellow paste without holes.
How long is it ripened?
Mila says it has one of the longest ripening times among its cheeses but gives no figure.
How does Mila suggest using it?
With dark bread, potatoes and speck. Its recipes include tagliatelle with porcini and a fonduta of the cheese, spätzle with bacon and walnuts, and risotto with cauliflower.
Same cheeseboard
More cheeses from Alto Adige
Plan the trip
Visit Alta Badia Hartkäse country
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, www.mila.it, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.