Water buffalo captured the hearts of 7th century Italian cheesemakers and continue to do so even today. And for good reason. The unusually rich and flavorful milk is high in fat and protein. This pasteurized cheese updates the classic Lombardian Taleggio recipe. It combines the borrowed recipe with something old and something new to create something distinctly buffalo. Creamy, sweet, and robustly pungent, after a round in our own caves. A perfect match with a hefty Barbera.
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