In Bergamo, the Quattro Portoni dairy raises water buffalo and, since 2005, makes cheese from the milk as well. This pasteurized blue is particularly striking in looks and flavor. An ancient, tough looking block points to the Lombardian tradition of using a distinct, square shape for its cheeses (think Taleggio but taller). The especially high butterfat of ‘bufala’ milk (it’s like half & half!) means more fuel for the butter-hungry blue mold spores. The result – a funky, broken-down appearance, and amazingly rich and earthy flavor. Absolutely one-of-a-kind, and even better with some sweet, girly Moscato d'Asti.