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This is a hard cooked cheese made from a combination of buffalo and cows milk in the Brescia region of Lombardy, Italy.

For centuries buffalo milk has traditionally been used in the Campania region around Naples producing fresh stretched curd cheeses such as mozzarella. However modern farming methods has led to a significant expansion of the herd over the past 20 years and increased milk production has resulted in a range of new innovative cheese types from other parts of Italy.

This hard cooked cheese is made using similar techniques to Grana Padano from a combination of buffalo and cows' milk . Each 35kg wheel is matured for at least 24 months at 14C then graded. Distinguished by an ivory coloured rind, the white crumbly texture inside has a slightly sweet flavour with the unmistakeable mossy sour finish of buffalo milk.