Bufarolo
Before I opened C. Hesse Cheese, I worked at Crown Finish Caves, a cheese aging and distribution company in Brooklyn. One of the cheeses we aged was Bufarolo, a pasteurized Italian Water Buffalo milk cheese from Quattro Portoni, in Bergamo, Italy. Now, a year after Crown Finish’s closing, Bufarolo is back with the help of our friends at Quattro Portoni and Forever Cheese. Incredibly decadent and creamy thanks to Buffalo milk’s high fat content, with a pleasantly sharp acidity and a balanced, funky rind; Bufarolo is universally loved and I’m so happy to have it back!
Before I opened C. Hesse Cheese, I worked at Crown Finish Caves, a cheese aging and distribution company in Brooklyn. One of the cheeses we aged was Bufarolo, a pasteurized Italian Water Buffalo milk cheese from Quattro Portoni, in Bergamo, Italy. Now, a year after Crown Finish’s closing, Bufarolo is back with the help of our friends at Quattro Portoni and Forever Cheese. Incredibly decadent and creamy thanks to Buffalo milk’s high fat content, with a pleasantly sharp acidity and a balanced, funky rind; Bufarolo is universally loved and I’m so happy to have it back!
Before I opened C. Hesse Cheese, I worked at Crown Finish Caves, a cheese aging and distribution company in Brooklyn. One of the cheeses we aged was Bufarolo, a pasteurized Italian Water Buffalo milk cheese from Quattro Portoni, in Bergamo, Italy. Now, a year after Crown Finish’s closing, Bufarolo is back with the help of our friends at Quattro Portoni and Forever Cheese. Incredibly decadent and creamy thanks to Buffalo milk’s high fat content, with a pleasantly sharp acidity and a balanced, funky rind; Bufarolo is universally loved and I’m so happy to have it back!
ingredients: pasteurized water buffalo milk, rennet, salt, cultures