Blue cheese produced with whole buffalo milk cheese from artisan fromagerie Muntanyola. It is the only Spanish blue cheese made from such milk. Middle but powerful flavor and spicy character has a very creamy texture. Buffalo milk provides more calcium, more protein and less cholesterol than other milks.
Served in half cheese of 750 grams.
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|Flavour intensity||Medium to strong|
|Pairing||Vino del Penedés|
|Kind of milk||Pasteurized|
This artisan cheese company elaborates Muntanyola in an ancient Roman villa 900 meters surrounded by oak trees. This family business produces handcrafted cheeses since 1989.
The Bufalet Blau is a blue cheese made with pasteurized buffalo milk. Creamy texture accentuated in the heart of cheese. Aroma and flavor with sweet nuances and refined molds, which remains long.
Buffalo milk has some healthy virtues: 58% more calcium, 40% protein, and 43% less cholesterol than cow's milk. It is a rich source of iron, phosphorus, vitamin A and contains high levels of "tocoferal" natural antioxidant. It is a good substitute for people who have an intolerance to the protein in cow's milk.
The Bufalet Blau is excellent on slices of bread, salads, blends well in soups and sauces. Spatially it combines well with sweet wines such as wine from Penedes.