The tradition & historical record
1 min read · 2 sourcesBela Badia is an Italian cheese made from cow's milk. It has been recognized by the Italian Ministry of Agricultural, Food and Forestry Policies as a prodotto agroalimentare tradizionale (transl. traditional agri-food product), abbreviated as PAT. Although the name recalls the Val Badia, it is actually produced in the Puster Valley, and in particular in Brunico, with cow's whole or semi-skimmed milk from mountain farms above 1000 m above sea level. It is a short-aged table cheese (20 to 100 days of ageing, typically 30), soft, with small, irregular holes. 1
The text above is adapted from the Wikipedia article “Bela Badia”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Schnittkäse Bela Badia PAT is traditional Italian cheese (PAT), according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 1 external register, which can be verified through the citation. 2