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Quattro Portoni Blu Di Bufala Moscato

$45.00 / Lb
Quattro Portoni Blu Di Bufala Moscato
Quattro Portoni Blu Di Bufala Moscato
  • Pasteurized
  • Animal Rennet
  • Age: 90 Days
  • Buffalo Milk
  • by Quattro Portoni
  • Italy
  • Approachable
  • Soft

Handcrafted from buffalo milk and intensely fruity with the flavors of moscato wine, Blu di Bufala Moscato is all Italian elegance. Each blue cube is rubbed in moscato grape pomace (the stems, skins, and seeds leftover after winemaking). The grapes stain the rind and infuse the bold cheese with boozy sweetness. Along with the rich, fatty buffalo milk, it mellows out that blue bite. Firm but creamy, it’s perfect for dessert with a glass of its namesake wine and some Pistachio Cream Spread.

“I’m always searching for a cheese that immediately elevates a board—like a classy accessory that makes the whole outfit. This Italian blue does exactly that, and it’s so good with shards of dark chocolate.”
Murray’s Marketing – New York, NY
Pasteurized Buffalo Milk, Salt, Rennet, Penicillium Roqueforti. Rind Finished In Grape Pomace.
  • Aged buffalo milk cheeses are rare—Quattro Portoni in Lombardy, Italy, is one of the only producers focusing on this style of cheese.
  • For this cheese, they rub their Blu di Bufala with moscato grape pomace from nearby Eligio Magri winery.
  • Pomace refers to the solid material leftover from winemaking—unlike must, it doesn’t contain juice, only skins, pulp, and seeds.
  • 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.
  • To make blue cheese, cultures are added to the milk early in the cheesemaking process.
  • Once the cheeses are formed, they’re pierced with stainless steel needles to allow oxygen in and encourage the blue mold to grow.
Family Owned

Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil.

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