- Bergamo, Italy
- Water Buffalo
- Semi-Soft, Soft Ripen
- Smells: Earthy, Fresh Milke
- Texture: Fudgy, Tacky
- Taste: Boiled Milk, Toasty, Blackberry
- Finish: Fresh Dough
Maybe the reason is because I grew up around dairy farms, but the Quattro Portoni creamery’s video about their buffalo herd kept me grinning for the entire 4 minutes and 55 seconds. Now on the topic of Buffalo milk. These are Water Buffalo…not the American Bison, which are quite different. These beauties produce a milk that is higher in not only lactose but in fatty acids and proteins. Thus the cheeses that are crafted from this rich milk are nothing short of decadent. Casatica is no exception, it is rich, fudgy, fresh yet fermented like bread dough, and sweet. These farmers now exclusively raise buffalos for their fourteen cheeses that bring the old world Lombardy cheesemaking traditions to this new world breed.
Slice off a wedge and let it just oozy away on your plate, while sipping on a medium bodied Italian red wine.