Little, cute & delicious
Pen Bù is a soft cheese made by Quattro Portoni Caseificcio in Bergamo, Lombardia. This small cheesemaker in Northern Italy makes a range of cheeses using exclusively the milk of their own herd of Mediterranean buffaloes.
They care for their buffalos on the outskirts of the Serio River Natural Park. At their farm, they grow the fodder, in accordance with the strictest animal welfare rules. As a result, their animals can thrive and produce healthy milk.
Subsequently, the cheesemakers transforms this valuable raw milk into semi-matured and matured buffalo milk cheese. Effectively, Quattro Portoni export their buffalo milk cheeses to four continents.
Inspired by Camembert
Currently, their range of artisanal cheeses includes the hugely popular blue cheese, Blu di Bufala, and this soft white mould cheese.
Actually, for Pen Bù, the cheesemaker draws their inspiration from the French Camembert. Indeed, they’ve adapted the recipe from Normandie to use pasteurised buffalo milk instead.
At 30 days, the wheels develop a white bloomy rind which has a milk mushroom aroma. Underneath the rind, lies a pristine white pâte that oozes when ripe.
When served at room temperature, the cheese has a satiny mouthfeel and hits fruity, yoghurt notes with just the right amount of savoury. Moreover, the buffalo milk also imparts a subtle sweetness that is reminiscent of the robiola cheeses that Lombardia is renowned for.
How to pair Pen Bù
Enjoy with forest berries, macadamia nuts and some dark chocolate. Wash it all down with a glass of Chardonnay or Chablis.
