by Sophia Stern
Why we love the cheese
Bergamino di Bufala is a soft, pillowy cheese from Lombardy made with milk from water buffalos. Though water buffalo milk and cheese is less common in the US, water buffalo dairying is extremely common in many parts of the world, including much of South Asia, China, the Middle East, and Italy. Bergamino di Bufala is rich and creamy, similar in texture to the inside of a roasted marshmallow (gooey and dense). There’s also an undercurrent of oceanic saltiness that keeps the rich cheese fresh and bright. With echos of sweet cream and a little creamy tang like you find in cream cheese, this cheese is a great gateway to the world of water buffalo.
Why we love the beverage
You can think of Cap Corse and Tonic as a lighter version of a gin and tonic: gin is replaced by Cap Corse Blanc, a 17% aperitif similar to vermouth. Whereas traditional vermouths must utilize wormwood as the base, Cap Corse Blanc uses quinine as its bittering agent. Marry that with a slew of other aromatic herbs, spices, and roots, and you have one of the most refreshing aperitifs around. Cap Corse has been a family-run operation in Corsica, France since 1872, sticking to their traditional recipe and style all along the way. Cap Corse is floral, herbal, and citrusy, with a little bitterness like you’d find on an orange rind. The tonic water adds some sweetness, although we recommend the Fever Tree ‘Refreshingly Light’ tonic water to keep the drink balanced and dry.
Why we love the pairing
Water buffalo milk is not easy to pair, nor are aperitif mixed drinks, but the Cap Corse and Tonic has met its match with the Bergamino. The herbal, sweet and savory notes in the beverage balance the richness of the Bergamino di Bufula. The bitter edge in the Cap Corse tames the saltiness of the cheese. Having the light carbonation from the tonic water offers a textural break from the creamy, decadence of the water buffalo dairy, making this pairing the perfect choice for a unique patio happy hour.
What else you should do with it
This pairing is designed for the hot summer nights when you don’t want to even look at your stove and need something satisfying and cooling for dinner. If you want to jazz it up you can spread the Bergamino on some sourdough toast and top with olive oil, salt and pepper. If you like things spicy, drizzle your favorite chili-crisp on the Begamino for a perfect bite.