When the two brothers, Alfio and Bruno Gritti, took over their father's farm located in northern Italy, in the foothills of the Alps, they were milking dairy cows. But then, ten years ago, they decided to introduce water buffalo. Buffalo milk has twice the cream as cow's milk. A couple of years later they sold all the cows to focus on this rich milk. Increasing the water buffalo herd to 1,000, they built a creamery to make both cheese and yogurt. Today they make 25 cheeses, including Bufalo di Mozzarella, all steeped in local Italian tradition.
Casatica, a buffalo milk cheese, is similar to Stracchino. A soft-ripened cheese, aged for three to five weeks, it has a supple richness. With a creamy interior and a mild and delicate milky sweetness, left to sit, it will virtually ooze on your plate and melt into your mouth.
Farm / Company: Quattro Portoni
Cheesemaker: Alfio and Bruno Gritti
Proprietor: Alfio and Bruno Gritti
City, State: Bergamo
Milk Type: Buffalo
Milk Treatment: Pasteurized
Aging: 5 weeks
Size(s): 2 pounds