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It is one of the rare, original Italian bloomy rind buffalo cheeses, with short ageing. The edible rind is finely velvety with a delicate aroma. The paste is evenly soft and pearl white in colour, at times having sparse holes. The flavour is always delicate, maintaining fresh notes despite the fatty paste.
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Moringhello
Raw curd, semi-hard water buffalo cheese with a characteristic cylinder shape with a dry, clean rind...
Quadrello
It is a soft, raw paste water buffalo cheese with a washed rind similar to the typical Lombard strac...
Buffalo Caciocavallo
The irregular spherical shape and the string that ties this aged stretch-curd buffalo cheese make it...
Blu di bufala Muscat
The rind of this parallelepiped-shaped cheese with a square base has characteristic grooves on the o...
Surfin' Blu
Surfin’Blu is an original water buffalo cheese produced from the best rounds of Blu di Bufala mature...
Bufarolo
Cheese made with 100% buffalo milk according to the tradition of short-aged cheeses of Lombardy. The...
Porta Rocca
The paste is quite compact, smooth, bright yellow and slightly granular. Persistent, intense and sli...
Campì
Similar to caciotta soft cheese, this buffalo raw curd cheese has an irregular spherical shape, and ...
Granbù - Raw milk
It is a cylindrical hard buffalo cheese weighting 6-7 kg, cooked and made with fresh, whole raw milk...
Pen Bù, the buffalo Camembert
Pen Bu’ is a small cheese disc made with 100% whole buffalo milk and covered with a thin white coati...
Blu di bufala
This is a raw curd blue-veined buffalo cheese having the characteristic parallelepiped shape. It is ...