Buffalo Milk Cheeses

Blu di Bufala is a blue-veined cheese from the Lombardy region in Italy, made from pasteurized water buffalo's milk. Its semi-firm texture is crafted by artisans, resulting in a cream-colored cheese with a natural rind. The flavor profile is a blend of acidic, milky, sweet, and tangy notes, creating a balanced taste experience. The aroma is fresh and milky, inviting and pleasant to the senses. This cheese offers a unique twist on traditional blue cheeses by using buffalo milk, which contributes to its distinctive taste and texture. It's an excellent choice for those seeking a different blue cheese experience.

Bocconcini is a type of Italian cheese traditionally made from cow's, goat's, or water buffalo's milk. This semi-soft cheese is brined, giving it a mild, fresh flavor with a hint of saltiness. Bocconcini are small, round balls of cheese that are soft and smooth in texture, making them perfect for salads or as a topping for pizza. The cheese is often used in Caprese salads, paired with fresh tomatoes and basil. Its creamy texture allows it to absorb flavors, making it a versatile ingredient in various dishes. Bocconcini is typically enjoyed fresh and should be stored in its brine to maintain its moisture and flavor.

Boerenkaas is a traditional Dutch cheese made from unpasteurized milk, which can come from buffalo, cow, goat, or sheep. This semi-hard cheese has a smooth texture and is known for its buttery and tangy flavor. As a farmhouse cheese, Boerenkaas is often crafted in small batches, giving each wheel a distinct taste depending on the maker and the type of milk used. It is similar to Gouda but offers a more pronounced and rich taste due to its raw milk content. Boerenkaas is perfect for snacking, melting, or pairing with fruits and bread. Its rich flavor profile makes it a favorite among cheese enthusiasts who appreciate traditional, artisanal products.

Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.

Caciocavallo di Bufala is a traditional Italian cheese made from pasteurized water buffalo's milk. It is a semi-hard, artisan cheese known for its savory flavor and earthy aroma. The cheese is typically shaped into a teardrop and aged for a period to develop its characteristic taste and texture. Its firm yet pliable consistency makes it suitable for slicing and melting, adding rich flavor to various dishes. Often enjoyed on its own or as part of a cheese board, Caciocavallo di Bufala pairs well with hearty breads and full-bodied wines. This cheese offers a taste of Italy's rich dairy heritage, particularly appreciated in regions where it is traditionally produced.

Caciotta is a soft to semi-hard cheese made from cow's, sheep's, or goat's milk, or a combination of these. It is typically aged for a few weeks, resulting in a mild and creamy flavor. Caciotta can be infused with various additives like truffles or chili peppers to enhance its flavor.

Casatica is a semi-soft, artisan cheese made in the Lombardy region of Italy using pasteurized water buffalo's milk. It has a soft-ripened, white bloomy rind and a creamy interior. The cheese offers a subtle, creamy flavor with a pleasant, rich aroma that is both milky and aromatic. Its texture is smooth and luscious, making it an enjoyable choice for those who appreciate mild cheeses. Casatica is perfect for spreading on bread or enjoying as part of a cheese platter. Its delicate nature pairs well with fresh fruits or a light white wine, enhancing its understated flavors.

Domiati is a popular white cheese in Egypt and other parts of the Middle East. It is made from either cow or buffalo milk, or sometimes a mixture of the two, and is salted heavily during the production process. Domiati has a soft texture and a salty, tangy flavor. It is often served with olives and bread as part of a traditional breakfast.

Fresh Mozzarella is a soft cheese originating from the Campania region of Italy. Made from either cow's or water buffalo's milk, it can be crafted using pasteurized or unpasteurized milk. The cheese has a smooth, delicate texture and is often stored in brine to maintain its freshness. Its flavor is mild, with a milky and slightly acidic taste that pairs well with a variety of dishes. The aroma is light and fresh, reflecting its creamy nature. Fresh Mozzarella is typically white and does not have a rind. Known also as Mozzarella fresco, this cheese is a staple in Italian cuisine, commonly used in salads, pizzas, and pastas.

Kupa Paniri is a traditional Iranian cheese typically made from sheep's milk, although goat's milk can also be used. This cheese has a soft texture and a mild, creamy flavor, somewhat similar to fresh mozzarella. It is often used in salads, served with fresh bread, or enjoyed as part of breakfast spreads in Iran.

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

Mozzarella (Australian) is a semi-soft, brined cheese made in Australia from either cow's or water buffalo's milk. It can be produced using pasteurized or unpasteurized milk and has a fat content of 45%. This cheese is known for its milky flavor and fresh, milky aroma, making it a popular choice for many dishes. It has a white color and is rindless, which gives it a smooth and consistent texture. Australian Mozzarella is often used in cooking, particularly on pizzas and in salads, thanks to its excellent melting properties and mild taste.

Mozzarella di Bufala Campana is a PDO cheese from the Campania region of Italy, made from the milk of Italian buffalo. It is creamier and more flavorful than its cow's milk counterparts, with a soft, moist texture and a tangy, rich taste that is highly prized in culinary uses.

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

Provoleta is an Argentine cheese made from pasteurized water buffalo's milk. It has a semi-hard texture and is crafted in an artisan style, often served as an appetizer. The cheese is pale yellow in color and offers a mild, smoky flavor that pairs well with its fresh aroma. With a fat content of 45%, Provoleta melts beautifully, making it a popular choice for grilling. When prepared, it often develops a crispy outer layer while remaining gooey inside, enhancing its appeal. Although primarily associated with Argentina, Provoleta's popularity has grown in various regions. Known also as Spinning Argentine provolone cheese, it is a beloved part of Argentine cuisine, often enjoyed with a sprinkle of oregano or chili flakes.

Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.

Ricotta di Bufala is a fresh Italian cheese made from buffalo's milk. It has a firm texture and is classified as a whey cheese. The flavor is creamy and sweet, making it a popular choice for both savory and sweet dishes. Its aroma is fresh and rich, which complements its pure white color. This cheese is often used in traditional Italian recipes, such as pasta fillings and desserts, due to its smooth consistency and mild taste. Enjoy it on its own or as a component in various culinary creations.

Ricotta di Bufala Campana is made from the whey of buffalo milk in the Campania region of Italy. This ricotta is exceptionally creamy and rich, with a delicate, sweet flavor that sets it apart from ricotta made from other types of milk. It's ideal for desserts and fresh eating.

Roumy is a traditional Egyptian cheese made from a blend of cow's and water buffalo's milk. It has a hard texture and is known for its salty, sharp, and strong flavor. The cheese is yellow in color, and it develops a natural rind as it ages. Roumy has a pungent aroma that can be quite pronounced. It is often used in cooking or enjoyed on its own, adding a bold flavor to various dishes. The cheese is also referred to by alternative names such as Romy, Romi, Gebnah Romy, and Gebna Romi.

Smoked Sulguni is a traditional Georgian cheese made from a mix of buffalo's and cow's milk, originating from the regions of Svaneti and Samegrelo. This cheese has a semi-firm texture and is easily recognized by its yellow color. It offers a salty, smoky, and slightly sour flavor, making it a flavorful addition to many dishes. The smoky aroma is a key feature, adding to its appeal. Smoked Sulguni can be found under alternative spellings like Shebolili Megruli Sulguni and synonyms such as smoked suluguni or Georgian smoked suluguni. This cheese is a staple in Georgian cuisine, often enjoyed on its own or as part of a variety of traditional dishes.