Ingredients: pasteurized water buffalo milk, rennet, salt, cultures
If you aren’t initiated yet into the world of Italian water buffalo, let me first say they are VERY different from the American Bison. Imagine a very short, stout, strong cow with sleek black hair. Classy! The flavor of the milk is rich and sweet, with a slight effervescent acid note that really brightens the cheeses in a unique and complex way. Another thing to note is that the size and shape of the fat molecules in the milk is basically perfect for cheese making, so expect a rich, mouth coating texture! Blu di Bufala is mineral-forward, very creamy but with structural integrity, and a gray natural rind that is expressive and earthy. You’ll love this cheese! I met Bruno Gritti (owner of Quattro Portoni) and his daughters a few years ago at a trade show in Williamsburg and even though we shared no common language, I remember that day fondly.
If you aren’t initiated yet into the world of Italian water buffalo, let me first say they are VERY different from the American Bison. Imagine a very short, stout, strong cow with sleek black hair. Classy! The flavor of the milk is rich and sweet, with a slight effervescent acid note that really brightens the cheeses in a unique and complex way. Another thing to note is that the size and shape of the fat molecules in the milk is basically perfect for cheese making, so expect a rich, mouth coating texture! Blu di Bufala is mineral-forward, very creamy but with structural integrity, and a gray natural rind that is expressive and earthy. You’ll love this cheese! I met Bruno Gritti (owner of Quattro Portoni) and his daughters a few years ago at a trade show in Williamsburg and even though we shared no common language, I remember that day fondly.
Ingredients: pasteurized water buffalo milk, rennet, salt, cultures