Quattro Portoni‘s Quadrello di Bufala is a pudgy washed-rind cheese made with pasteurized water buffalo milk. Characteristic of the Taleggio style of cheeses, it is pungent and creamy, but with the inherent sweetness of buffalo milk. The Gritti family raises a herd of 1,000 Mediterranean buffaloes on their farmstead dairy in Bergamo, Italy. Water buffalo cheeses are more commonly made in southern Italy, and are typically made into fresh cheeses like the iconic Mozzarella di Bufala. Bruno Gritti wanted to make unique buffalo-milk cheeses in their northern Italian creamery, and this is one of them.