If you?ve never had cheese made with water-buffalo milk before, you?re in for a treat. The milk contains twice as much fat as cow?s milk, and not only is it richer, but it has a gamier flavor, which makes Quadrello di Bufala a very interesting variation of the Taleggio recipe. Quadrello has a firmer consistency, and is sweeter and more mild than it?s cow cousin. It is at once buttery, earthy, and a tad sour. Produced by second-generation farmers Bruno and Alfio Gritti, it?s a welcomed new addition to the Italian cheesemaking tradition.
