Cacio Bufala

Cacio Bufala is a type of artisanal cheese made in Italy from pasteurized water buffalo milk. It is one of several such kinds of cheese. It is a traditional delicate, semi-hard white cheese that should not be confused with Caciocavallo de Bufala or Buffalo Mozzarella, both of which are produced in the Campania region near Naples and are considered to be the best in the world.

The cheese, which is traditionally produced in rounds measuring approximately five inches in diameter and weighing slightly more than one pound, is available all year and can be found in most grocery stores. It is preserved in brine for a minimum of 60 days before being harvested. Cacio Bufala, which is sometimes compared to Provolone, is made with natural rennet and salt. A compact cheese with an aromatic scent and a slightly sweet flavor is produced during the maturation process by draining the curd.

It takes eight to twelve months for the cheese produced by the Casa Madaio dairy farm in Campania to mature in natural caves. Another product, marketed by Luigi Guffanti, is made in Bergamo, in the northern Italian region of Lombardy, and is distributed throughout the world. The cheese is versatile enough to pair well with hearty bread as well as a variety of other cuisines. It goes well with white wine, lager, and stout, among other beverages.

Price: Around $45 a pound