Buffalo blue

It is a raw blue cheese with a characteristic parallelepiped shape.
It is produced with only pasteurized buffalo milk.
It has a dry, striped, amber-grey crust.
The paste, which tends to be creamy and pale straw-yellow in colour, has more or less widespread blue veins and some irregular cavities.
The aroma is intense, of mature milk and mold.
As the maturation period increases, it evolves into hints of undergrowth and mushroom.
The flavour is intense and persistent, almost always sweetened by the fatty sensations typical of buffalo milk.

Ingredients : Pasteurized whole buffalo milk, salt, rennet.

Origin of milk : Italy

Crust : Wrinkled, dry, amber-grey in colour. Not edible

Paste : From soft to crumbly depending on the seasoning, light cream in colour with the typical blue veins of blue cheeses.

Salting : In brine

Taste and flavour : The aroma has a hint of lactic acid. The flavour is distinct, medium intense. The sweetness of the milk is perceived. As the maturing process continues, the spicy sensation increases.

Maturing : Minimum 45 days

Allergens present : Milk

Medals won

2021 - Mondial du Fromage (Tours, France), Gold Medal

2019 - Mondial du Fromage (Tours, France), Silver medal
2018/19 - World Cheese Awards, Silver Medal
2017/18 - World Cheese Awards, World's Best Italian Cheese and Second Place as Best Cheese in the World
2017/18 - World Cheese Awards, Super Gold Medal
2017 - Infiniti Blu Competition, Quality Diploma
2015 - Vinitaly, Sol & Agrifood Golosario Award 2015
2015 - Infiniti Blu Competition, Quality Diploma
2015 - Italian Cheese Awards, Nomination among the top three
2015 - Mondial du Fromage (Tours, France), Silver medal
2014 - Alma Caseus, Third place in the blue cheese category
2013 - Infiniti Blu Competition, Quality Diploma
2013 - Mondial du Fromage (Tours, France), Gold Medal
2013 - World Cheese Awards, Gold Medal
2012 - World Cheese Awards, Super Gold Medal
2012 - World Cheese Awards, World's Best Italian Cheese and Second Place as Best Cheese in the World
2012 - Infiniti Blu Competition, Quality Diploma
2012 - Rome Award competition for the best cheeses, Second place in the blue cheese category
2008 - Infiniti Blu Competition, Diploma of Excellence