Caseficio Quattro Portoni is originally a family cattle company that transitioned into a water buffalo dairy and cheesemaking facility in the early 2000s. Located in the Bergamo province of Italy, the farm turned to water buffalo as a way to preserve traditional cheesemaking practices that had been present as far back as the 7th Century when the species was first introduced to the country. Breaking free from convention, the cheesemakers decided not just to settle for the omnipresent mozzarella that water buffalo are renowned for. Quattro Portoni now makes an array of cheeses ranging from fresh ricotta to blue.
Moringhello is a unique buffalo milk cheese with a wrinkled, gray, natural rind and a compact, slightly chalky texture. The paste is bright, grassy and acidic, and earthier toward the rind.
Farm / Company: Quattro Portoni
Cheesemaker: Bruno Gritti
Proprietor: Bruno Gritti
Affineur: Bruno Gritti
City, State: Cologno al Serio, Bergamo
Milk Type: Buffalo
Milk Treatment: Pasteurized
Aging: 60 days
Size(s): 1 pound wheel