Caciocavallo di bufala

Aged cheese made by stretching the paste, teardrop shape made from pasteurized buffalo milk.

Organoleptic characteristics

Aspect and texture

spheroidal shape, white to yellow smooth rind

Taste

delicate aroma,sweet when the cheese is young. More intense advanced maturity.

Serving suggestions

White wine, lager beers. Red tomato chutney. Italian "ciabatta" bread

Technical characteristics

Milk

full fat, pasteurized water buffalo milk

Production method

artisanal

Paste

Smooth, soft, sometimes with small holes

Salting

in brine

Ripening

60 days minimum

Production period

all over the year

Fats

43% F-dm

Weight

about 3 / 4,5 kgs

Dimensions

diameter 20 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

Caciocavallo di bufala

Organoleptic characteristics

Technical characteristics

Source

Type of milk

Share

Product info

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