{"id":32473,"date":"2017-12-07T08:00:20","date_gmt":"2017-12-07T13:00:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32473"},"modified":"2017-11-30T16:02:12","modified_gmt":"2017-11-30T21:02:12","slug":"cheese-day-bufarolo","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/","title":{"rendered":"Cheese Of The Day: Bufarolo"},"content":{"rendered":"

\"\"<\/a><\/h2>\n
\n

Bufarolo
\n\"\"<\/a><\/h2>\n

|Boo-fah-ROH-lo<\/span>|<\/p>\n

The only imported offering from Brooklyn\u2019s <\/span>Crown Finish Caves<\/span><\/a>, <\/span>Bufarolo<\/span><\/a>\u2019s journey begins at the Gritti family farm in Bergamo, Italy. Before it makes its transatlantic journey, Bufarolo is a young, fresh, and rindless buffalo milk block. But when it lands in Brooklyn, it\u2019s washed and cave-aged for six to eight weeks for a total transformation.<\/span><\/p>\n

As it matures, Bufarolo develops a thin natural rind that adds savoriness and umami to the paste\u2019s bright and lemony flavor. The younger the cheese, the bolder the flavor from its rind. Overall, it\u2019s milky and nutty with a touch of earth, mushrooms, and funk and a little pop of sweetness. Some batches receive special treatment, washed in farmhouse ale from local Transmitter Brewing, for a version that tastes less like earth and more like yeast.<\/span><\/p>\n

Bold Bufarolo needs a drink pairing that tastes just as full\u2014try a smoky stout or a full-bodied red like Syrah. An easy melter, it\u2019s great atop roasted potatoes. Grated onto a radicchio salad, it\u2019ll stand up well against the bitter leaves.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Washed and cave-aged for six to eight weeks, Bufarolo is milky and nutty. It has a touch of earth, mushrooms, and funk and a little pop of sweetness.<\/p>\n","protected":false},"author":11,"featured_media":32474,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[1978,1981,1979,1980],"coauthors":[842],"class_list":["post-32473","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-bufarolo","tag-buffalo-milk-cheese","tag-crown-finish-caves","tag-gritti-family-farm"],"acf":[],"yoast_head":"\nCheese Of The Day: Bufarolo - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Bufarolo\" \/>\n<meta property=\"og:description\" content=\"Washed and cave-aged for six to eight weeks, Bufarolo is milky and nutty. It has a touch of earth, mushrooms, and funk and a little pop of sweetness.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-07T13:00:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/OG-Bufarolo_preview.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"430\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"culture: the word on cheese\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"culture: the word on cheese\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/\",\"name\":\"Cheese Of The Day: Bufarolo - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/OG-Bufarolo_preview.jpg\",\"datePublished\":\"2017-12-07T13:00:20+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/59bdf4ecab3811e27c2cb14e187a039e\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/OG-Bufarolo_preview.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/OG-Bufarolo_preview.jpg\",\"width\":750,\"height\":430,\"caption\":\"bufarolo\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese IQ\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-iq\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Cheese Of The Day: Bufarolo\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/59bdf4ecab3811e27c2cb14e187a039e\",\"name\":\"Culture Cheese\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/3fea15c4ecee1b5cac8da6ff490ab258\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/culture_monogram1-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/culture_monogram1-96x96.jpg\",\"caption\":\"Culture Cheese\"},\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/culture-cheese\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cheese Of The Day: Bufarolo - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/","og_locale":"en_US","og_type":"article","og_title":"Cheese Of The Day: Bufarolo","og_description":"Washed and cave-aged for six to eight weeks, Bufarolo is milky and nutty. It has a touch of earth, mushrooms, and funk and a little pop of sweetness.","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/","og_site_name":"culture: the word on cheese","article_published_time":"2017-12-07T13:00:20+00:00","og_image":[{"width":750,"height":430,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/OG-Bufarolo_preview.jpg","type":"image\/jpeg"}],"author":"culture: the word on cheese","twitter_card":"summary_large_image","twitter_misc":{"Written by":"culture: the word on cheese","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/","name":"Cheese Of The Day: Bufarolo - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/OG-Bufarolo_preview.jpg","datePublished":"2017-12-07T13:00:20+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/59bdf4ecab3811e27c2cb14e187a039e"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/OG-Bufarolo_preview.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/11\/OG-Bufarolo_preview.jpg","width":750,"height":430,"caption":"bufarolo"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-bufarolo\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese IQ","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-iq\/"},{"@type":"ListItem","position":3,"name":"Cheese Of The Day: Bufarolo"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/59bdf4ecab3811e27c2cb14e187a039e","name":"Culture Cheese","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/3fea15c4ecee1b5cac8da6ff490ab258","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/culture_monogram1-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/06\/culture_monogram1-96x96.jpg","caption":"Culture Cheese"},"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/culture-cheese\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/32473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=32473"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/32473\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/32474"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=32473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=32473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=32473"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=32473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}