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Caciocavallo di Bufala

Caciocavallo di Bufala
Photo Credit: Caseificio Quattro Portoni
  • Made from pasteurized water buffalo's milk

  • Country of origin: Italy

  • Region: Lombardy

  • Family: Pasta filata

  • Type: semi-hard, artisan

  • Texture: elastic, open, smooth and springy

  • Rind: waxed

  • Colour: yellow

  • Flavour: strong, subtle, sweet

  • Aroma: subtle

  • Vegetarian: no

  • Producers: Azienda Agricola Gritti Bruno E Alfio S.s. Societa Agricola

An Italian type of pasta filata cheese, Caciocavallo di Bufala is produced by Quattro Portoni in Bergamo, Italy. The name means "cheese on horseback" and is thought to have originated from the fact that the cheeses are always hung together by a rope and left to mature by placing them 'a Cavallo', i.e. straddling, upon a horizontal stick or branch.

Caciocavallo di Bufala is a mature stretched cheese made with full-fat pasteurized buffalo milk. The straw-coloured rind is smooth and waxy while the paste is soft and homogeneous, sometimes with small "eyes" holes. Flavours are sweet and delicate but become stronger with prolonged ageing. The cheese is a perfect accompaniment to a glass of Primitivo red wine.

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