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Blu di Bufala

Regular Price: $29.99/LB

Special Price: $24.99/LB

Say ''Yes!'' to decadence. This high-fat (like half-and-half), high-style (cube-shaped) pasteurized Lombardian water buffalo cheese has garnered lots of attention. An ancient recipe that lends an ever-changing texture to their wheels, but their attention to detail consistently results in superbly aged cheeses. We age each wheel to buttery perfection and to punchy blueing that keeps us all coming back for more. Perfect with Moscato d'Asti.

As seen in Saveur’s Decadent Cheese Plates

Just the facts

Country Italy
Region Lombardia
Milk Type Water Buffalo
Pasteurization Pasteurized
Rennet Type Animal
Age 2-3 months
Cheese Type Blue
Wheel Weight 5 lbs.
Pairing Recommendations

Pour a glass of...

  • Porters and Stouts

    Porter, Stout, Imperial Stout

    Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
    Pair with: A mild, creamy blue like Cambozola Black.

  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Appenzeller and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

     

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

Reviews
Sale Blu di Bufala zoom

Makes a great cheese plate with...