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Buffalo Blue

Buffalo Milk, Thermized

A blue, of course, was the first alternate cheese Willi produced with the buffalo milk. As with all buffalo milk he uses thermization for food safety reasons. "Buffalos like to play in the mud like pigs", explains Willi in order to explain why eventual bacteria need to be killed. He doesn't use any rennet, the milk is just naturally soured. Then the same two blue molds are added as Schmid applies to the Jersey Blue. After 12 weeks of aging the blue and green veins have reached the center, and the result is a well balanced blue that is on the milder side.

Product Information
Certification:
Texture:
Soft
Selection:
Hostettler
Producer:
Willi Schmid, Städtlichäsi Lichtensteig (eastern Switzerland)
Appearance:
Blue mold rind
Size:
5 to 6 lbs, 8 inch diameter, ca. 4 inches high
Fat in Dry Matter:
Min. 60%
Rennet:
Animal
Paste:
Buttery, ages well and can even get crumbly
Holes:
None
Maturation:
Min. 12 weeks
Taste:
Mild blue cheese mold flavors, a very good finish
Best By:
Within a year
Ingredients:
Buffalo milk, salt, rennet, cultures
Allergens:
Milk

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