Visit to Quattro Portoni, buffalo cheese making in Lombardy, Italy

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While mozzarella is probably the best-known buffalo cheese, buffalo milk can be used to make all types of cheese, even blue vein and brie. Quattro Portoni is a family-run farmhouse cheesery in Lombardy, Italy specialising in buffalo milk cheese. Over the years, they have adapted traditional cheese recipes from the region (including Taleggio and Gorgonzola), to be made with 100% buffalo milk sourced from their own herd. Co-owner and head cheese-maker Bruno Gritti, and his daughter Michela show us around the farm and talk about some of their trademark cheeses.

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