Made with fresh cow and water buffalo milk in the renowned cheese-making region of Lombardi, the Guffanti Fiori family finds and affineurs cheese--aged in their 15th century caves-- from around all of Italy. Enjoy on a cheese board with a baguette and honey, in fondue, or shaved over risotto and polenta. Taste: Rich and buttery with a sweet tangy finish; granular in texture, with flakiness. Pairings: Barolo, Nebbiolo; Belgian Saison. Made with pasteurized buffalo and cow's milk and traditional rennet.