Cacio di bufala

Semi-hard cheese with a cylindrical shape, made from buffalo milk pasteurized whole

Organoleptic characteristics

Aspect and texture
cylindrical shape, fine yellow rind
Taste
delicate aroma and tasty flavor
Serving suggestions
White wines, lager and stout beer. Red tomato jelly. "Ciabatta" bread

Technical characteristics

Milk
full fat, pasteurized water buffalo milk
Production method
artisanal
Paste
semihard, lightly white
Salting
in brine
Ripening
60 days minimum
Production period
all year
Fats
40% F-dm
Weight
about 600 grams
Dimensions
diameter 14 cm, h 5 cm
Producers
farmers from Bergamo area
Codice forma
n.d.
Codice tagliato
n.d.

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