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Bufarolo

Producer
Caseificio Quattro Portoni / Crown Finish Caves
Country
Italy / United States
Region
Bergamo / New York
Weight
4 lbs
Website
crownfinishcaves.com
Milk
Buffalo
Treatment
Pasteurised
Rennet
Animal
Rind
Natural

 

The only imported offering from Brooklyn’s Crown Finish Caves, Bufarolo’s journey begins at the Gritti Family Farm in Bergamo, Italy. Before it makes its transatlantic journey, Bufarolo is a young, fresh, and rindless buffalo milk block. But when it lands in Brooklyn, it’s washed and cave aged for six to eight weeks, undergoing a total transformation.

Tasting Notes

As it matures, Bufarolo develops a thin natural rind that adds savoriness and umami to the paste’s bright and lemony flavor. The younger the cheese, the bolder the flavor from its rind. Overall, it’s flavor is milky and nutty with a touch of earth, mushrooms, and funk and a little pop of sweetness. Some batches receive special treatment, washed in farmhouse ale from local Transmitter Brewing, for a version that tastes less like earth and more like yeast.

Pairings

Bold Bufarolo needs a drink pairing that tastes just as full—try a smoky stout or a full-bodied red like Syrah. An easy melter, it’s great atop roasted potatoes. Grated onto a radicchio salad, it’ll stand up well against the bitter leaves.