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Buffalo cheese
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It is a cylindrical hard buffalo cheese weighting 6-7 kg, cooked and made with fresh, whole raw milk. The rind is streaked and straw-coloured. The paste is compact with small, sparse holes. It tends to crumble after months of ageing (minimum 8 months). The aroma is fresh and initially reminiscent of fresh butter, then cooked butter with ageing. Full, intense flavour, and rarely salty.
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Blu di bufala Muscat
The rind of this parallelepiped-shaped cheese with a square base has characteristic grooves on the o...
Casatica
It is one of the rare, original Italian bloomy rind buffalo cheeses, with short ageing. The edible r...
Moringhello
Raw curd, semi-hard water buffalo cheese with a characteristic cylinder shape with a dry, clean rind...
Quadrello
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Buffalo Caciocavallo
The irregular spherical shape and the string that ties this aged stretch-curd buffalo cheese make it...
Bufarolo
Cheese made with 100% buffalo milk according to the tradition of short-aged cheeses of Lombardy. The...
Surfin' Blu
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Pen Bù, the buffalo Camembert
Pen Bu’ is a small cheese disc made with 100% whole buffalo milk and covered with a thin white coati...
Campì
Similar to caciotta soft cheese, this buffalo raw curd cheese has an irregular spherical shape, and ...
Blu di bufala
This is a raw curd blue-veined buffalo cheese having the characteristic parallelepiped shape. It is ...
Porta Rocca
The paste is quite compact, smooth, bright yellow and slightly granular. Persistent, intense and sli...