Blu di Bufala is an Italian blue-veined cheese made with full-fat pasteurized buffalo milk by Quattro Portoni and his brother Bruno in Italy. This semi-firm, full-bodied and cube-shaped cheese is aged over 60 days. The rind is dry and wrinkly with an amber grey colour. The texture of the paste ranges from creamy to crumbly with a light cream colour and blue veins spread throughout. The aroma has a milky, acidic note while the flavour is distinct, slightly intense with the sweetness of buffalo’s milk.
In 2017, Blu di Bufala won Super Gold and Best Italian Cheese at the World Cheese Awards.
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