Luigi Guffanti’s “Blufalo” blue cheese is in a unique cubed shape. Water buffalo breeding farms are spread throughout the North river and in the Po Valley. These animals provide for the rich and nutritious milk used to make this extraordinary blue cheese with a sweet flavour to it. The water buffalo’s whoke milk is pasteaurized and ripened for 45 days minimum.

Aspect and Texture: Square shape, wrinkled rind and dry.

Taste: Distinct flavour, moderately intense. A noticeably sweetness from the milk.

Serving Suggestion: Can be paired with white wines, or light and dark beer. Also good with red tomato jam and ciabatta bread.

Luigi Guffanti started in 1876 where they first prepared Gorgonzola cheese. He bought an abandoned silver mine by intuition and later used its temperature and humidity that is constant all year round to mature the cheeses. At the beginning of 1900’s as he quickly captured the market, his sons Carlo and Mario took care of the exportation to as far as Argentina and California.

Serving Suggestion: Suits full bodied, aged red wines. Can be eaten with chestnut honey and rye bread.