The first written record of buffalo cheese in Italy appears in records by 12^th century monks who describe giving buffalo mozzarella to pilgrims. Since then, Italian cheesemakers have moved past mozzarella to make other delicious buffalo’s milk cheeses. They range in flavor and texture, but all share a richness because buffalo’s milk is high in protein, fat, and carbohydrates. While cow’s milk is on average 3½% fat, buffalo’s milk is a luxurious 10%! This means buffalo milk is extra fatty and sweet, making it a perfect choice for sumptuous cheese like Bergamino di Bufala.

This cheese has a bright white rind that feels like soft suede. The texture of the paste is like velvet, marshmallows, feathery pillows, dense meringue ... It tastes of fresh milk with a cream cheese tang, a touch of chive, and a bit of a bitter finish to balance the palate-coating richness. We recommend enjoying it atop grilled baguette, drizzled with Lidrivio olive oil and sprinkled with salt and pepper. When the bread comes off the grill, spread it with thick pieces of Bergamino so that the cheese melts into the crags and crevices of the crunchy toast. Oh Italy, thank you for another wonderful buffalo cheese to add to our cheeseboards and summer barbeques!