Casatica® di Bufala
This item is currently not available
Barely restrained by its bloomy rind, this soft-ripened stracchino-style is unbelievably rich and creamy, with a plump, custardy texture. Italian water buffalo give the richest and sweetest milk of any dairy animal, but it’s rarely used for styles other than the ever-popular Mozzarella di Bufala. It creates a milky custard that sits barely restrained inside a soft and fluffy rind, a beautiful pillow of marshmallowy delight. It bite holds in a mild, delicate milkiness within its depths, a sweetness that melts across the palate. This Italian beauty loves something bubbly for a perfectly blissful union.
Photos from Our Community
Just the Facts
Farmhouse Ales & SoursFarmhouse, 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 NoirLighter 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 Tomme de Savoie.
VodkaPairing vodka and cheese may seem counterintuitive, but the truth is that this clean spirit appreciates nuanced cheeses that help bring out the subtleties of its flavor.
The Badass Buffalo Brothers: Bruno & Alfio Gritti Make Beautiful Buffalo Milk Cheese
Bruno and Alfio Gritti grew up on a dairy farm—a cow dairy farm— near Bergamo, in northern Italy’s Lombardy region. It was their dad, Renato Gritti, who founded the dairy in 1968. In 2000, “we made a conscious decision to change something big,” said Bruno Gritti, who came to hang out with Murray’s on Bleecker Street …