Author Topic: quadrello di bufala  (Read 518 times)

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 385
  • Cheeses: 62
  • Default personal text
quadrello di bufala
« on: May 07, 2013, 08:05:05 PM »
I bought some at Whole Foods, just because it caught my eye.... :)  Wow! I did not think I liked washed rind cheeses, but maybe I do now!
Susan


Guests, join the CheeseForum.org community to remove this ad.


Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,231
  • Cheeses: 205
  • Contemplating cheese
Re: quadrello di bufala
« Reply #1 on: May 08, 2013, 07:50:28 AM »
For those unfortunate souls among us who may never have heard, seen, let alone tasted this cheese, could you perhaps offer something more? Description, flavor, pics?  ::)

What was it about this cheese that may have changed your cheese palate?

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: quadrello di bufala
« Reply #2 on: May 08, 2013, 09:34:14 AM »
From what I have read, it is made from water buffalo milk and resembles a taleggio! Made in Italy, where the buffalo roam!! (?)

Offline meyerandray

  • Mature Cheese
  • ****
  • Location: Italy
  • Posts: 193
  • Cheeses: 7
  • Default personal text
Re: quadrello di bufala
« Reply #3 on: May 08, 2013, 10:28:37 AM »
I have never tasted a quadrello di bufala, and had actually never even heard of it before this post... The description I found online from "Caseificio Quattro Portoni" (which is from Bergamo, which is where Taleggio is produced, so it makes sense what BB said)  It looks like they may be the only producers of this cheese?  Scasnerkay, who was the producer of the quadrello you bought?   I think I am going to try and find this to taste, I always thought of most bufala cheeses as coming from the region of Campania.
They (Quattro Portoni) describe it as a :

Soft cheese, made according to Bergamo’s best cheese-making tradition following the traditional recipe for washed-crust cheese, with a characteristic aroma. The paste is straw-yellow in colour, with small holes, elastic and soft especially near the crust.

Milk used   
Full-fat  pasteurized buffalo milk

Lactic ferments:   Selected flora
Enzymes:   Liquid calf rennet
Salting:   In brine
Humidity Class:   Soft
External aspect:   Washed crust
Inside aspect:   Soft and elastic texture with small holes
Treatment of curds   Raw
Seasoning   1-3 months
Form   Square, 20 cm of, 8 cm of height
Weight   2-2,5 kg
Pieces for pack   N.2
Shelf-life    60 days

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 385
  • Cheeses: 62
  • Default personal text
Re: quadrello di bufala
« Reply #4 on: May 08, 2013, 06:41:46 PM »
http://forevercheese.com/products/quadrello-di-bufala/

The description from the link...
Essentially a buffalo milk Taleggio, it has a soft, ivory-pink washed rind with a deliciously creamy paste. The flavor is rich and slightly sweet.

Sounds about right! I really liked the whole experience... but I did cut the rind off!
Susan


Guests, join the CheeseForum.org community to remove this ad.