You know how you'll hear people sometimes say "if only they would cast [actor] in [role], he was made for it", or [if only [politician] had a chance of winning [office]", or perhaps more likely "if only [sports sports sports sports sports idon'tevenknow]"? Maybe you do know, but even if you don't bear with me. Anyone who has tried the delightful Taleggio knows just how good washed rind cheeses can be, but the more creative might have considered an even more decadent possibility; swapping that plain-jane cow's milk out for some buffalo milk.
Well.
Someone went and did just that. Ladies and Gentlemongers; Quadrello di Bufala.
Origin: Italy, as in the Sunny Shores Of
Milk: Buffalo, pasteurized
Rennet: Animal
Affinage: 1-2 months
Notes: Pretty much all you need to know is that buffalo milk has even more fats and proteins than sheep's milk and considerably more than cow's or goat's milk. That is pretty exciting from a flavor standpoint.
Thoughts: Everything you could hope for when you hear the words “water buffalo” and “Tallegio” in the same sentence. The depth of flavor is instantly noticeable through the still young presence of the water buffalo milk. Every last fatty atom of this cheese cries out in an chorus of cheesy cheer, and that’s not even taking into account that it’s a washed rind. Whoever it was that wanted a meatier Tallegio must have been a genius because I could swap this out for ground beef in my next hamburger and probably never go back. The salt is perfectly balanced to draw forth the flavor and linger shortly before being overwhelmed by the sheer creaminess of this paste, and the overall effect is dark but sweet and salty, meaty but incredibly clean. I love cow’s milk Tallegio. I will always love cow’s milk Tallegio. I just may not be as in love with it as I am with this one.
The world needs more buffalo milk. I want a buffalo milk milkshake, buffalo ice cream, buffalo milk product cappuccino. Quick, someone call Starbucks. We'll call it a Bufala.
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