Cheese of the Week: Camembert di Bufala


  • Producers: La Casera
  • Region: Lombardy, Italy
  • Milk: Pasteurized buffalo’s milk
  • Ripening: Soft ripened
  • Texture: Soft, slightly runny

La Casera is a special artisanal cheese shop tucked away on a small street in Verbania, Italy. Proprietor Eros Burratti is a “stagionatura” (ager) of local cheeses complete with his own aging caves. La Casera sells cheeses to the surrounding community and, luckily for us, also distributes internationally. Produced in the northern rolling hills of nearby Lombardy, Camembert di Bufala is an Italian take on the French classic. La Casera soft ripens this pasteurized buffalo’s milk cheese until the rind is firmed and bloomed with a slight white coating, and the inside is soft and creamy. The flavor grows more intense and spicy as it is aged, and provides the perfect complement to your favorite Italian red wines such as a Barolo or Chianti.

Explore the range of Italian artisanal cheeses from La Casera here.

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