Bufala Regina

Produced from buffalo milk pasteurised at 72° C, selected cultures and liquid rennet are added.
The cheese is first dried in cells at constant temperatures and placed in beechwood crates with dried poppy flowers and chamomile.
Subsequently, temperature and humidity cycles of up to eight times a day are carried out so that the maturing process slows down and the cheese remains soft for several months, acquiring the aromas and flavours of a long-aged cheese.

Organoleptic characteristics

The colour of the paste is milky white, compact and slightly elastic.
At times it may present small eyes.
On the palate it has a very long taste and persistence with marked hints of buffalo milk and a herbaceous and floral finish.


Diameter14 cm
Height6 cm
Weight800 g
Shelf life180 days from date of seasoning
StorageRefrigerated below 8°C


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