Cheese-Stuffed Apple Cider Donut Holes
A fall treat featuring a melty, cheesy center
Casatica® di Bufala
$36.00 / Lbprice is $36.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 3-5 weeks
- Buffalo Milk
- Italy
- ApproachableAdventurous
- SoftHard
This milky Italian cheese gets its rich creaminess from the use of buffalo milk. Italian water buffalo produce the richest and sweetest milk of all dairy animals, which gives this pudgy cheese a marshmallow-like sweetness and notes of custard. The plump, pillowy texture and delicate flavor of Casatica® di Bufala is a perfect match for similarly rich accompaniments like silky Prosciutto San Daniele and buttery Castelvetrano Olives.
“Casatica® di Bufala melts in a really decadent way, making it beyond perfect for pizzas or fancy grilled cheese sandwiches. I love how it’s mild enough to pair with just about anything, from spicy cured meats to fresh or candied fruit. For cheese plates, I love pairing it with honey or Murray's Cranberry Orange Preserves, a tangy, fall favorite that I look forward to every year!”
Pasteurized Buffalo Milk, Salt, Rennet
Allergens: Milk
- Buffalo milk is prized for its high fat content, and the globules of fat are smaller than traditional cow's milk, so they do not separate out as easily. This makes any cheese made with water buffalo milk distinctly creamy in texture.
- The Italian Mediterranean buffalo is the only indigenous water buffalo breed in Italy. It was introduced to Italy during Roman times, Buffalo, and buffalo-milk cheesemaking, are common to Italy’s arid, southern “boot” provinces, where a rich buffalo-milk cheesemaking tradition goes back to at least the 10th century. They are far less common in the North.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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