Camembert di Bufala

Regional selection: 
Selection by milk: 
Milk Treatment: 
Pasteurized milk

There is a growing trend in Lombardy to adapt local cheesemaking traditions to include the use of buffalo milk, a product usually associated with Campania in the south. For this cheese, the maker looks instead to the west, taking the inspiration from french Camembert. Even so, the chararteristics still remain true to Lombardy as this cheese resembles a small version of traditional cheeses such as Scimudin and bloomy-rind Brescianella. The use of butterfat-rich Buffalo milk gives the cheese a lush texture and slightly fruity flavor. 

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