Cheese And Buffa: Perfect Pairing For A Delicious Dish

Buffalo milk is not a common type of milk used in Western cheesemaking, but it is a notable source of delicious dairy products. Water buffalo are most similar to cows in terms of dairy, but they have a lower milk yield. Buffalo milk contains more solids, which means less milk is required to make the same amount of cheese as cow's milk. Globally, there are two main subspecies of water buffalo: river buffalo and swamp buffalo. River buffalo are the most common and are found in the Middle East, India, and Southeastern Europe. Water buffalo milk, yogurt, and cheese are rare in the US and Europe because water buffalo tend to flourish in rainier or wetter climates. Buffalo milk cheese is highly perishable and loses its freshness rapidly. Some examples of buffalo milk cheese include Mozzarella di Bufala, Burrata di Bufala, and Stracciatella di Bufala.

Mozzarella di Bufala

The cheese is very versatile and can be used in a variety of dishes. It is commonly used in antipasti, salads, pastas, calzones, and vegetables. It is also a key ingredient in popular Italian dishes like lasagne and baked casserole. When cooked, the cheese becomes slightly creamy. Mozzarella di Bufala pairs well with Beaujolais, Sauvignon Blanc, and White wines.

Burrata di Bufala

In November 2016, burrata di Andria became a protected geographical indication (PGI) product. This means that to qualify as burrata di Andria, all operations, from the processing of the raw materials to the production of the finished product, must take place in the defined geographical area of the Puglia region.

As Burrata di Bufala does not keep well, even when refrigerated, it is best to use it promptly while it is still fresh.

Stracciatella di Bufala

Stracciatella is a fresh, soft, and rich cheese with a light, bouncy texture and a lactic sweetness. It is best consumed promptly after purchase, within 24 to 48 hours, as it does not keep well, even when refrigerated. It can be eaten on its own, with a drizzle of extra virgin olive oil, or accompanied by croutons, lettuce salad, and tomatoes. It can also be used as a topping for bread, crisp crostini, or other baked goods, or as a creamy sauce for pasta. It is also suitable as a filling for savoury pies and baked pumpkin flowers.

Stracciatella is also used to make burrata, a rich and buttery textured cheese. Burrata is made by enclosing the stracciatella and cream mixture in a bag of mozzarella. This cheese was originally created in the early 20th century in Andria, on the Murgia plateau, and is also now produced outside Italy, including in the United States and Argentina.

Casatica di Bufala

Italian water buffalo produce the richest and sweetest milk of all dairy animals, which gives Casatica di Bufala its signature marshmallow-like sweetness and notes of custard. The plump, pillowy texture and delicate flavour of this cheese make it a perfect match for rich accompaniments like Prosciutto San Daniele and Castelvetrano Olives. Its mild flavour also pairs well with spicy cured meats, fresh or candied fruit, honey, and tangy preserves.

The Italian Mediterranean buffalo is the only indigenous water buffalo breed in Italy, introduced during Roman times. Buffalo and buffalo-milk cheesemaking are common in Italy's arid, southern "boot" provinces, with a rich tradition dating back to at least the 10th century. Today, the Quattro Portoni Dairy farm in Lombardy produces over 25 varieties of cheese following traditional Lombardian styles, including Casatica di Bufala.

Bleating Heart's Buff Blue

Bleating Hearts Buff Blue

Bleating Hearts Buff Blue is a unique, handcrafted, award-winning blue cheese made from water buffalo milk. It is produced by Bleating Heart Cheese, a small, local cheesemaker based in Tomales, California. The company was founded by owner and cheesemaker Seana Doughty, who crafts raw sheep, cow's milk, and water buffalo milk cheeses with distinctive names.

A Rare Cheese

Water buffalo dairies are extremely rare in North America, and Bleating Heart is the only cheesemaker in the United States creating blue cheese from water buffalo milk. The milk for Buff Blue comes from a local source, Double Eight Dairy, a short 9-mile drive from the creamery. Double Eight Dairy is owned by Doughty's friend, Andrew Zlot, who primarily makes luxurious gelato from his water buffalo herd. During the colder months, when gelato sales are slower, Zlot has excess milk on hand. Doughty, who had no interest in making the typical mozzarella from water buffalo milk, decided to experiment with blue cheese.

A One-of-a-Kind Taste

With its high fat content, water buffalo milk is ideal for making blue cheese. The resulting Buff Blue has a rich, unique flavour with hints of chocolate, smoke, coconut, and an unplaceable taste that Doughty calls "buffaloey". It pairs well with a rich imperial Russian stout or porters, and Doughty also recommends it with chocolate as a dessert or appetiser.

Awards and Recognition

Buff Blue has won several awards, including a bronze medal at the World Cheese Awards in 2014, a ribbon at the American Cheese Society annual competition in 2015, and second-place best in show at the same competition in 2016, where it competed against 1,800 other cheeses.

Availability

As a small-batch, seasonal cheese, Buff Blue is not always available. It is typically sold in the spring, and customers are advised to call ahead to check availability.

Frequently asked questions