Casatica di Buffala’s Taste
Italian water buffalo milk, commonly used in Mozzarella, but is rarely do seen in other cheeses. Such a shame as it’s some of the sweetest milk around. Here that sweetness is reinterpreted into a creamy block of soft-ripened custard.
Serving Casatica di Buffala
Bloomy rinded like a brie, it pairs well with the decadent bubbles and dry, lively whites that you’d pair with other bloomy rinds. Try it with a tangy fruit jam and crusty ciabatta and watch it fill those nooks and crannies.
How Casatica di Buffala Is Made
This Italian cheese from Lombardo is aged only 3-5 weeks and is pasteurized. A good alternative to those sensitive to lactose who still crave the creaminess of classic soft spreadable cheese.