Caciocavallo di Bufala

This stretched-curd buffalo milk cheese from Quattro Portoni is formed into an irregular sphere that is slightly larger than a bowling ball. The pliant ivory paste will start to develop a straw colored hue when matured longer. Wonderfully milky and flavorful, with a rich mouthfeel, it is a one of a kind cheese. In 2000, brothers Bruno and Alfio Gritti began raising water buffalo on the farm founded by their father in the moat-encircled town of Cologno al Serio, in Bergamo. Looking to distinguish themselves from other cheesemakers in the region, they started producing cheese made with buffalo milk and today make over 25 varieties.