Caseificio Quattro Portoni - Official Site



Hard cheese with long ripening period. The crust is hard and lined, with a yellowish colour. The paste is firm with sporadic holes, while the colour takes on straw-yellow nuances. The scent is fresh and buttery. The taste of buffalo’s milk is full, intense and enveloping.

Milk used

Full-fat  pasteurized buffalo milk

Lactic ferments Selected flora
Enzymes Liquid calf rennet
Salting In brine
Humidity Class Hard
External aspect Clean crust
Inside aspect Compact texture
Treatment of curds Cooked
Seasoning 8 months
Form Cylinder, 30 cm of diameter, 13 cm of height
Weight 6/7 kg
Pieces for pack N.1
Shelf-life 120 days