Buffalo's Milk Cheeses
FIOR di BUFALA
Pasteurised Buffalo's Milk Animal Rennet from Veneto, Italy Various pair with... Light dry whites (Vouvray, Pinot Gris or Champagne) Soft, clean and mildly acidic with a show-stopping richness inherent to buffalo's milk. A perfect starter for your cheese course or a delicate brunch pairing. |
MOZZARELLA di BUFALA D.O.P.
Pasteurised Buffalo's Milk Animal Rennet from Campania, Italy Gustostella pair with... Fresh, dry whites are nice; stick with clean flavours Sweet, pure, clean and milky-everything exceptional mozzarella should be, with a faint note of acid and a very subtle aftertaste of banana. |
QUADRELLO di BUFALA
Pasteurised Buffalo's Milk Animal Rennet from Pandia (Po Valley), Italy Quattro Portoni pair with... Barolo, Fruit-driven Whites (Maschiato, Gewürtzminers, New-World Chardonnay) The recipe is borrowed from classic Taleggio, but extraordinarily rich and proteinaceous buffalo’s milk creates a unique, creamy & savoury taste. |
TENERÌ RICOTTA di BUFALA
Pasteurised Buffalos' Milk Natural Culture from Eboli, Italy Casa Madaio You will be hard-pressed to find a more delicious Ricotta anywhere. Dense, rich, silky and hazelnut-scented buffalos' milk is the perfect candidate for this fresh, clean and delicate style of cheese. |