CAMEMBERT DI BUFALA made by La Casera (Lombardy, Italy) – There is a growing trend in Lombardy to adapt local cheesemaking traditions to include the use of buffalo milk. For this cheese, the maker looks to the west, taking the inspiration from french Camembert. Even The use of butterfat-rich Buffalo milk gives the cheese a lush texture and slightly fruity flavor.  This soft-ripened, pasteurized buffalo milk cheese is a very suitable variation of a French Camembert. Rich, runny,earthy,creamy, with a nice hint of sweetness. Pair with a lighter red wine.