Name: Blu di Bufala

Type of Cheese: Blue

Country of Origin: Italy

Milk Type: Pasteurized, Buffalo

Vegetarian: No

Quattro Portoni, the farm and creamery that makes this cheese, believes in representing the Bergamo region and sticking with tradition (did we mention that we are big fans?). With a herd of around 1000 Mediterranean buffaloes producing approximately 800,000 liters of milk annually the dairy makes 15 to 16 different types of cheese. One of the specialty cheeses is the raw curd blue-veined, Blu di Bufala.

The Blu di Bufala is special in many ways. But let’s focus on the fact that it’s an aged buffalo milk cheese. That’s right - an aged buffalo milk cheese. With a minimum of 45 days of aging to up to 180 days! We don't often see that in the market. Especially not in the US. It’s kind of rare. Why do we care about age on cheese? The aging process increases enjoyment, aka tastiness. And let’s face it, we all love tasty cheese.

Distinguished by its block-like shape and its stripped gray-ish exterior, the interior boasts a flavor that is a balance of sweetness and spice with a slight tang in the long lasting finish. Afraid of blue cheese? Don’t be. The rich, sweet flavor of the buffalo’s milk cuts the acidity of the blue mold, making for a balanced, fudgy blue that is mildly gamey.

Monger’s Tip:

Shave Blu di Bufala over a wood fired pizza with prosciutto, arugula and honey. Just trust me.