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Casatica di Bufala

Italian water buffalo give the richest and sweetest milk of any dairy animal, but its only rarely used for styles other than the ever-popular Mozzarella di Bufala. The brothers Gritti, however, have been harnessing it and bending it to their whims since 2006, producing a portfolio of over twenty different styles of pasteurized buffalo milk cheeses. This soft-ripened stracchino-style is a zaftig, custardy little beauty, barely restrained by its bloomy rind. Its rich and creamy, which means you want something bubbly & acidic Prosecco fits the bill nicely.

Just the facts

Country Italy
Region Lombardia
Milk Type Water Buffalo
Pasteurization Pasteurized
Rennet Type Animal
Age 30 days
Cheese Type Brie and Creamy
Wheel Weight 2 lbs.
Pairing Recommendations

Pour a glass of...

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.


Casatica di Bufala zoom

Makes a great cheese plate with...