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A blend of 80% buffalo’s milk and 20% cow’s milk is used to make this semi-hard cheese. After pasteurizing the milk, non-animal rennet and starter cultures are added, and the resulting curds are cut and hooped. After draining, the newly formed cheese is bathed in Nebbiolo grape must and lees. These come from a family winery based in Heathcote, Victoria – Vinea Marson, who specializes in Italian style wines. After 6 months, this porcelain white, fine textured cheese, develops dark, claret-coloured rind and a mild, creamy flavour with a delicate hint of red wine. A striking addition to cheese platters and buffets.
That’s Amore Cheese Drunken Buffalo 1.8kg 707085 Calendar Cheese Note