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 […]
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.
Table of Contents: Spring 2018
Features Cornish Kern This uber-flaky wheel was recently named the best in the world. By Rebecca Haley-Park Salad Gold Want to take your leafy greens to the next level? Simple: add cheese. By Molly Shuster Okanagan Opportunity This corner of British Columbia offers something for everyone— especially cheese lovers. By Steffani Cameron By the Sea […]
Centerfold: Oriol de Montbrú
Boasting arresting creaminess, buffalo’s milk Oriol de Montbrú marks a new chapter in Catalan cheese
