Rosso di Bufala

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Milk Treatment: 
Pasteurized milk
When one thinks of Lombardian cheese, bufala milk cheeses are not the first that come to mind. But that's exactly what they produce near Bergamo. After transitioning from beef cattle to dairy cows the family made their living selling fluid milk. But when the price of milk dropped dangerously low they had to rethink their plan. Fearing that the market was already full of regional cow’s milk classics, the family took a risk. Stepping outside of local tradition, they replaced their cows with bufala and went to work developing a line of unique cheeses with the rich, flavorful milk. Rosso di Bufala is a washed rind cheese aged from 35-40 days. Thick, dense, and fudgy in texture, that has a gorgeous flavor with notes of tangy milk, toasted nuts, and earth.

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