Tuesdays with Murray: Casatica di Bufala
Inspired by our frequent visits to Murray’s Cheese on Bleecker Street, and the thrill of always discovering something new there, we’re starting this new weekly series to highlight our finds.
This week, we had the Casatica di Bufala—a buffalo-milk cheese from the Lombardia region of Italy. The Italian water buffalo is said to produce some of the richest milk of any dairy animal, though this milk is typically only used for making mozzarella di bufala.
The cheese is made by two brothers, Alfio and Bruno Gritti. The brothers started out with dairy cows, but after introducing a handful of water buffalo, the brothers fell in love and sold off all of the cows to other farms to begin only producing buffalo milk. They now have a herd of more than 1,000 buffalo and produce upwards of 25 types of cheese and yogurt made with the rich milk, including mozzarella.
The Casatica is a soft-ripened cheese similar to Stracchino, with a rich sweetness and a delicate aroma that won’t offend. Rich and buttery, it also shares many of the same qualities as the famous mozzarella you might already be familiar with. Water buffalo milk contains twice the fat content of cow’s milk, which creates a cheese with a supple texture that spreads easily onto a baguette.
Murray’s suggests a bubbly wine like Prosecco to pair with this cheese; we had it with a fizzy blood orange soda instead.
For best results, allow the cheese to sit out for around half an hour. You can then enjoy your gooey cheese either on its own or with bread. This is one we’ll be enjoying a lot more as the temperature rises.