Bergamino di Bufula

Hailing from Bergamo, in Italy's Lombardy region (think Lake Garda, and the foothills south of the Alps and more beauty than your eye can absorb), this buffalo milk cheese is fairly new on the global cheese scene.  The buffalo, however, are not new.

In fact, Italy's first record of buffalo milk cheese goes back to 12th century monks. But how these massive, passive animals came to graze the Italian lakes region requires an arduous, historical tale featuring lots of finger pointing and other gesticulations.

Regardless... the beasts are here and Italy has them and we are thankful!

The Bergamino di Bufala is delightfully buttery in texture with a milky, tangy finish and a pleasant, flowery washed rind.  

Buffalo milk is a delicious alternative for those sensitive to cow's milk but want the all the decadence of mozzarella di bufala or burrata.  Pairs nicely on a lightly toasted baguette or crostini with a simple drizzle of really good olive oil.  Heck, add some basil and tomato and you will thank us later!