Cacio di bufala
Cacio di Bufala is a semi-hard cheese with a traditional round shape and a basket-like rind.
It is produced exclusively using pasteurized whole milk from buffalo raised along the rivers of Northern Italy (Bergamo area), an ingredient that defines its distinctive profile and sweetness, which is tempered by savory notes with aging.
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Characteristics
Region
Milk Origin
Appearance
Cylindrical shape, dry and clean crust
Taste
Delicate aroma and particularly tasty flavour
Pairings
White wines, light and dark beer. Red tomato jam. Ciabatta bread.
Technical specifications
| Milk | pasteurized whole buffalo |
|---|---|
| Processing | artisanal |
| Cheese paste | compact, slightly chalky white |
| Salting | brine |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 40% Mgss |
| Weight | Approx 600 gr |
| Diameter | diameter 14 cm, cm 5 high |
| Producers | cheesemakers from the province of Bergamo |
| Whole Cheese Code | 0907553 |
