Quadrello di Bufala’s Taste
Creamy, sweet, and robustly pungent, after a round in our own caves. Reminiscent of Taleggio, in both its shape and rind treatment, Quadrello di Bufala commands just as much attention as its cows’ milk counterpart while maintaining a far more reserved flavor profile. The sticky, semi-soft paste is pleasantly mild yet packed with the hearty notes of thick cream flavors found in water buffalo cheeses. An intriguing yeasty note weaves in and out across your palate and invites this restrained washed rind cheese to delight the senses. The taste, though sweeter and more mild, continues to evolve on your tongue. It is at once buttery, earthy, and a tad sour.
Serving Quadrello di Bufala
A perfect match with a hefty Barbera and served with crusty baguette and some rich berry jam or compote.
How Quadrello di Bufala is Made
Water buffalo captured the hearts of 7th century Italian cheesemakers and continue to do so even today. And for good reason. This pasteurized cheese updates the classic Lombardian Taleggio recipe. It combines the borrowed recipe with something old and something new to create something distinctly buffalo. Aged 6-8 weeks. If you’ve never had cheese made with water buffalo milk before, you’re in for a treat. This animal’s milk contains twice as much fat as does cow’s milk, so don’t eat it if you’re on a diet. Not only is the milk richer, but it has a gamier flavor. Quadrello has a firmer consistency than it’s cow cousin. Produced by second-generation farmers Bruno and Alfio Gritti, it’s a welcome new addition to the Italian cheesemaking tradition. Quadrello di Bufala is made by Caseficio Quattro Portoni, originally a family cattle company that transformed the farm into a water buffalo dairy and cheesemaking facility in the early 2000s. Located in the Bergamo province of Italy, the farm turned to water buffalo as a way to preserve traditional cheesemaking practices that had been present as far back as the 7th Century when the species was first introduced to the country. Breaking free from convention, the cheesemakers decided not just to settle for the omnipresent (and wildly delicious) mozzarella that water buffalo are renowned for.