This is a list of notable water buffalo cheeses. Water buffalo cheese is produced using the
milk from the
water buffalo. Some buffalo milk cheeses are produced using the milk from other animals as well, such as cow's milk.
Water buffalo cheeses
Bagot ni horbo, dali ni horbo, or simply dali is a cheese-like traditional Batak dish from Tapanuli,
North Sumatra,
Indonesia, with a yellowish white appearance with tofu-like texture and milky flavor. Dali is made by boiling buffalo milk coagulated with papaya leaf or unripe pineapple juice.[1]
Bocconcini – a small
mozzarella cheese the size of an egg, like other mozzarellas, it is semi-soft, white and rindless unripened mild cheese which originated in
Naples, Italy and was once made only from milk of water buffalo. Nowadays they are usually made from a combination of water buffalo and cow's milk.[2]
Burrata – a fresh Italian buffalo milk cheese prepared using the
pasta filata method.[4]
Caciotta – a range of types of cheese produced especially in the central regions of Italy from the milk of cows, sheep, goats or water buffalo
Casatica – a sweet rinded log shaped cheese produced in Northern Italy.[5]
Dangke – a type of cheese produced in
South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts. Dangke is processed by boiling fresh buffalo milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.[6]
Domiati – a soft white salty cheese made primarily in Egypt,[7] but also in
Sudan and other
Middle Eastern countries. Typically made from
buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk.
Nguri – a buffalo's milk cheese of the
Fujian province in
China, it is prepared in a ball-shape approximately the size of a table tennis ball, and has a soft, leathery texture.
Stracciatella di bufala – produced from Italian buffalo milk in the province of
Province of Foggia, located in the southern Italian region of
Apulia. It is prepared using a stretching (pasta filata) and a shredding technique.[14][15]
Surti paneer – a soft cheese associated with
Surat in India, it is a type of
paneer prepared from buffalo milk which is coagulated using rennet.[16]
^Surono, Ingrid S. (2015).
Traditional Indonesian dairy foods(PDF). Asia Pacific Journal of Clinical Nutrition. p. 26. Archived from
the original(PDF) on December 30, 2016. Retrieved April 25, 2018.
^Surono, Ingrid S. (2015).
Traditional Indonesian dairy foods(PDF). Asia Pacific Journal of Clinical Nutrition. p. 26. Archived from
the original(PDF) on December 30, 2016. Retrieved April 25, 2018.
^Surono, Ingrid S. (2015).
Traditional Indonesian dairy foods(PDF). Asia Pacific Journal of Clinical Nutrition. p. 26. Archived from
the original(PDF) on December 30, 2016. Retrieved April 25, 2018.