Calabro Cheese was featured in the 2016 Best Cheeses issue of Culture: The World on Cheese Magazine! We are honored to have our Ricotta di Bufala be chosen as one of their top 75 best cheeses of the year. Culture did an amazing job covering not only one of our newest and award winning products, but also the history and essence of Calabro as a whole. Culture, is a magazine devoted to delivering the most innovative and eye-opening stories about the world’s vast array of cheeses and cheesemakers! Check them out at http://culturecheesemag.com and see our article below!
“If you live in the United States, you’ve probably seen a tub of Calabro ricotta in your grocery store’s dairy case – but don’t let the company’s ubiquitous presence fool you into thinking this is a commodity product. Family-run since opening in 1953, the suburban creamery now produces 10 million pounds of cheese per year and sources its milk from nearby farms in New England and New York. This output is impressive, especially considering Calabro was started not by a professional cheesemaker but by a Sicilian immigrant with a PhD in physics and math. Though Ricotta di Bufala comprises less than one percent of Calabro’s total production, it’s worth seeking out. “Buffalo milk creates a smoother, richer curd,” production manager Elliot Angeloni explains. Judges at the 2016 American Cheese Society Judging & Competition fell under the ricotta’s spell, awarding it a first-place ribbon. With bittersweet, nearly citrusy notes and a creamy mouthfeel, Ricotta di Bufala is made the old school whey, er, way: from the leftovers of Mozzarella di Bufala’s make process.