Meet the makers- the water buffalo of Casatica di Bufala, responsible for some 25 cheeses drawn from the richest, fattiest milk available:
If you are at all into cheese, or at least frequent a Neapolitan pizza joint, you likely know Mozzarella di Bufala, the superior mozzarella that melts so willingly across your pie. In Lombardy, brothers Alfio and Bruno Gritti have turned their family farm’s entire production over to water buffalo and have built a small empire with a vast selection of cheeses built from the rich, sweet and heavy-on-the-fat milk of this ancient ruminant.
While the majority of their output and profits come from mozzarella, they’ve dived head first into styles driven by locality and heritage. Casatica di Bufala is very similar to the rind-less stracchino or crescenza style of Northern Italian cheese, but in the Gritti form it’s girded by a washed rind that just barely holds it together. Drier and funkier toward the rind, the interior approaches triple-creaminess and smooth, sticky texture. Likewise the flavor runs from pungently earthy outwards to sweet at the center.
Big wines will punish this cheese. Italian prosecco or Arneis are great choices. Casatica di Bufala would be an excellent starter for an Italian cheese plate.
Cheese: Casatica di Bufala
Where: Lombardy, Italy
Milk Type: water Buffalo (pasteurized)
Shape: ~2lb flat log
Tasting notes: dairy-sweet, mild but richer, earthier and stronger than you might think.