It is the anagram for the word Bufala.

We wanted to overcome the belief that buffalo milk can only be used to make mozzarella. Buffalo milk has something extra and you can see it with this cheese.

Aesthetically it resembles a Camembert for the flowered rind in pennicillium candidum but the taste is extremely different. The cheese maturing varies between 25 and 35 days, after this period the cheese becomes creamy.