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{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

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Buffalo Stampede

June 5, 2018 janet@janetfletcher.com
Planet Cheese 43 _DSC4727.jpg

You’re not imagining it. Buffalo are roaming all over American cheese counters these days. Buffalo ricotta, mozzarella, Camembert, blue. I haven’t spotted a buffalo Cheddar yet, but surely any day now. From a curiosity to (almost) mainstream in a decade, cheese made with rich water-buffalo milk is having its moment. Many are good; a few are great. 

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In From: Italy, From: U.S. Tags water buffalo, water buffalo cheese, bufala, mozzarella di bufala, ricotta, Quattro Portoni, Casa Madaio
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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


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