Sunday, February 21, 2010

Blu di Bufala

From a burgh near Bergamo in northern Italy, two cowboy brothers--Bruno and Alfio--raised beef cattle in the province that's home to the nation's greatest concentration of DOP cheeses. In neighborhoods renowned for brave experimentation with milk's leap, the brothers imported bufala cow breeds from southern Italy in 2001 and got to work. About five years ago, they hit the magic combination, were lauded by fellow cheesemakers for their creation, and began distributing their blue made from milk usually reserved for creamy, silky mozzarella. The result is still creamy but the cakey loaf is tart, slightly gamey, and just salty enough to keep us reaching for another come in soon before we polish off this gem.

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