Skip to page content

preview mode

Guffanti Robiola Camembert Di Bufala

Guffanti Robiola Camembert Di Bufala
Guffanti Robiola Camembert Di Bufala
View similar products
  • Pasteurized
  • Animal Rennet
  • Age: 8-10 Days
  • Buffalo Milk
  • Italy
  • Approachable
  • Soft

Sweet and creamy, Guffanti Robiola Camembert di Bufala is a unique version of a traditional Italian cheese. Robiolas range in style from fresh to aged and can be made with different kinds of milk. This bloomy rind version is made with buffalo milk, and the extra butterfat gives this soft cheese a rich milkiness and velvety feel. The aroma is like fresh brioche, so it’s a natural pairing for jam—add a dollop of V Smiley Strawberry Plum Rosewater Jam atop Maine Crisp Co. Cranberry Almond Crisps.

“This is my favorite buffalo milk cheese. I like to spread it on Rustic Bakery Apricot Crisps with some sliced Tanara Culatta on the side for a decadent summer meal when it’s too hot to cook.”
Murray’s Merchandising – New York, NY
Buffalo milk, salt, rennett

Allergens: Milk

  • Robiola is an Italian family of cheeses encompassing a variety of flavor profiles and textures. One of the best known is fresh robiola, a spreadable, rindless, lactic cheese.
  • Robiola Camembert di Bufala is a buffalo milk version of the ripened D.O.P. (name-protected) cheese Robiola di Roccaverano, traditionally made with at least 50% goat’s milk.
  • This cheese is aged 8-10 days, during which time it develops its bloomy rind.
  • The downy white rind is formed by intentionally cultivated molds that “bloom” on the surface of the cheese.
  • The cheese is patted down during the aging process, layering the mold over time to form the delicate rind as the interior paste breaks down and becomes silky.
  • Buffalo milk is prized for its high fat content. The globules of fat are smaller than in traditional cow's milk, so they don’t separate out as easily. That’s what makes buffalo milk cheese distinctly creamy.
  • The Italian Mediterranean buffalo was introduced to Italy during Roman times. Buffalo milk cheesemaking is common in Italy’s arid southern provinces, where a rich tradition dates back to at least the 10th century.
Family Owned

One-of-a-kind cheeses, delivered to your door

Subscribe Today