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Centerfold: Blu di Bufala


Photographed by Nina Gallant | Styled by Kendra Smith Water buffalo are not an uncommon sight in Southern Italy, where cheesemakers turn their rich milk into mozzarella, ricotta, and other fresh cheeses. In the northern part of the country, however, they are a rarity, and it is rarer, still, to use their milk for aged […]

Cheesemaking in Ukraine, Then and Now


Ukraine has a lot to be proud of when it comes to cheese. We already have more than 300 cheesemakers, and this number increases yearly. The annual consumption of cheese has also grown accordingly. Last year it was about 5 kilograms per capita. While Ukrainians are still relatively new to cheesemaking, our skills and productivity […]

Water Buffalo, the Bovine Behind Italy’s Most Famous Mozzarella


They’re docile, intelligent creatures and their milk makes some of the best mozzarella you’ve ever tasted.

blu di bufala

Cheese Of The Day: Blu di Bufala


Blu di Bufala is an Italian buffalo’s milk blue cheese. A mellow sweetness and slight tang make it a great introductory blue cheese! Pair with sweet wine and dark chocolate.

burrata

Cheese Of The Day: Burrata


In the tradition of the southern Italian classic, this burrata from Colombian producer Deca & Otto is made using grass-fed buffalo milk.

bufarolo

Cheese Of The Day: Bufarolo


Washed and cave-aged for six to eight weeks, Bufarolo is milky and nutty. It has a touch of earth, mushrooms, and funk and a little pop of sweetness.

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