If you’ve ever had Taleggio, Quadrello di Bufala, or Casatica di Bufala, you’ll find that Bufarolo features a pleasant mix of flavors from those cheeses. Although somewhat firm, it easily yields to the teeth, and melts very easily. The younger it is, the bolder the flavor from its washed rind will be. Woody, funky tones overlap milky, nutty flavors, and you can detect a floral sweetness in the mix.
With such a bold flavor, you’ll want a beer or wine that can hold up to it. A solid stout, especially Barrier Brewing’s Morticia, will do its strength justice by adding in some smoky, cocoa flavors. Any red with a full bodied flavor such as Sryah will intertwine with the natural funk happening with the cheese. It also serves as an excellent substitute for Roblichon, so go ahead and melt this in some roasted potatoes! Otherwise, feel free to serve it grated as you would a Taleggio in a radicchio salad.
How Bufarolo Is Made
This cheese starts out at the Gritti family farm in Bergamo, Italy, as a young, fresh, hand-made buffalo milk block. Our good buddies at Crown Finish Caves carefully import this cheese from its home, making it their only non-domestic cheese, and they wash and age it to build a rind upon it. Often they’ll use wine, but have been known to switch up its wash to keep things interesting!