Cacio di bufala

Cacio di bufala

Semi-hard cheese with a cylindrical shape, made from buffalo milk pasteurized whole

Organoleptic characteristics

Aspect and texture

cylindrical shape, fine yellow rind

Taste

delicate aroma and tasty flavor

Serving suggestions

White wines, lager and stout beer. Red tomato jelly. "Ciabatta" bread

Technical characteristics

Milk

full fat, pasteurized water buffalo milk

Production method

artisanal

Paste

semihard, lightly white

Salting

in brine

Ripening

60 days minimum

Production period

all year

Fats

40% F-dm

Weight

about 600 grams

Dimensions

diameter 14 cm, h 5 cm

Producers

farmers from Bergamo area

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

This year's production of Bettelmatt will be qualitatively excellent, despite the climatic changes that have limited the quantity. THE WHEELS WILL BE AVAILABLE FROM THE END OF SEPTEMBER. We at Luigi Guffanti will strive as always to give you the best wheels. Write to us in case you are interested and not to miss out on a unique cheese.

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Product info

Luigi Guffanti at B2Cheese 2024: 25-26 september

CaPrimo

Bettelmatt 2024 – an exclusive production

Cacio di bufala

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Product info

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