Meet the World’s Top Bloomy-Rind Buffalo Cheese of 2025
Meet the World’s Top Bloomy-Rind Buffalo Cheese of 2025
Montbrú has long been a familiar name among cheese professionals, but their latest recognition at the World Cheese Awards deserves its own spotlight. This year in Bern, their Sarró de Búfala earned a Super Gold and was named the Best Bloomy-Rind Buffalo Cheese in the world—a standout result in a competition that saw over 5,000 entries evaluated by an international jury of experts from more than thirty countries.
The win strengthens Montbrú’s ongoing trajectory in bloom-rind excellence; their Goat Sarró earned the same distinction in 2019. Together, these awards reflect not only the creamery’s craftsmanship but also the growing reputation of the Moianès region as a source of high-quality, character-driven cheeses. As Master Cheesemaker Oriol Antúnez notes, the recognition is “a great satisfaction and a testament to our commitment to quality and artisanal care,” and a reminder that Catalonia can compete at the highest international level.
A Distinctive Buffalo-Milk Cheese From Catalonia
Sarró de Búfala is crafted on the Moianès Plateau, where Oriol Antúnez blends milk from local Italian water buffalo with a touch of goat milk from his own herd. The result is a semi-hard cheese that opens with fruity, lactic notes and finishes with a soft, lingering bitterness.
Aged four months in a traditional servilleta (knotted cheesecloth), it develops its signature rustic shape and refined, balanced profile. It’s especially elegant served with dried figs or quince and pairs beautifully with a fruity white wine.
A Creamery With Deep Roots
Montbrú’s story began in 1980, when Oriol’s parents, Pere and Imma, bought a 15th-century farmhouse overlooking Moià and started making goat’s milk cheeses for local markets. By 1989, the brand was born. Today, Montbrú produces goat, sheep, and buffalo cheeses in a modern facility—while Oriol continues to use the original farmhouse as a creative space for new ideas.
Why Buffalo Milk Matters
Buffalo milk contributes significantly to Sarró de Búfala’s character. Compared to cow’s milk, it contains:
- 58% more calcium
- 40% more protein
- 43% less cholesterol
- Higher levels of antioxidants (tocopherols)
- Iron, phosphorus, and vitamin A
It’s also nearly lactose-free—the cheesemaking process reduces lactose to just 0.01%, making it accessible to many with lactose intolerance.
A Well-Deserved Spotlight
Montbrú’s Super Gold win confirms what insiders already know: thoughtful sourcing, careful blending, and traditional aging elevate buffalo milk into exceptional cheese. Sarró de Búfala isn’t just an award winner—it’s proof of how craftsmanship and heritage continue to shape the most exciting cheeses in today’s market.
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