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.
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