Though camembert is traditionally a French cheese, it provides inspiration for this Italian twist. While usually Camembert is made with cow's milk, this new version uses buffalo milk.
 
This buffalo cheese camembert is delicate and fruity with a subtle tang, characteristic of this type of milk. Underneath a well-developed rind of Penicilium camemberti, the ivory paste is smooth and creamy. As the cheese ages, the cheese softens until it comes molten.