Blu di Bufala
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.
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