Buffalo blue dressed in dark chocolate, candied cherries, and cocoa nibs.
De' Magi La Gola: Italian buffalo milk blue aged 120 days, coated in 70% dark chocolate, candied cherries, and cocoa nibs. A true dessert cheese.
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La Gola is a buffalo milk blue from De' Magi in Italy, aged around 120 days and then dressed on the outside in 70% dark chocolate, candied cherries, and cocoa nibs. It is a dessert cheese in the truest sense, built to be the last thing on the plate.
The paste inside is soft and creamy, with the buttery richness that only buffalo milk gives you, streaked with the pungent blue veining that develops over four months of aging. The crust is not decoration, it is the point. The bittersweet dark chocolate and the sticky candied cherries fuse into the rind so that every slice pulls sweet, salty, and bitter across your palate at the same time, with the cocoa nibs adding a little crunch on the edge.
This is one of those cheeses that does the work of a dessert course on its own. The buffalo milk keeps the paste luxurious rather than sharp, the blue keeps it savory, and the chocolate and cherry crust turns the whole thing into something closer to a torta than a wedge of cheese. A rare, playful piece from De' Magi that is worth serving with intention.
Soft, creamy paste that gives easily under the knife, with the chocolate-and-cherry crust adding a firmer, slightly crunchy edge from the cocoa nibs.
A big, layered cheese, pungent buffalo blue up front, dark chocolate bitterness through the middle, and candied cherry sweetness on the back, all pulling at the same time.
Long and layered, the blue salinity and dark chocolate bitterness linger well after the sweetness fades, asking for another bite.
Buffalo milk gives it a rich, buttery lactic body, closer to fresh cream than tang, that carries the sweet and salty layers on top.
A little cocoa-driven roasted note from the 70% chocolate and cocoa nibs, more bittersweet than nutty in the aged-alpine sense.
A gentle cavy, mushroomy note from the blue veining sits under the sweetness, more elegant than barnyardy.
A measured blue-cheese piquancy on the back of the palate, softened by the chocolate and cherries so it reads warm rather than sharp.
Natural rind
The rind is a coat of 70% dark chocolate, candied cherries, and cocoa nibs, and it is meant to be eaten with the cheese. Bittersweet, fruity, and slightly crunchy, it is the whole point of this bite.
La Gola stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Fortified and sweet reds echo the candied cherry and dark chocolate coating, while an amaro's bitterness lines up with the cocoa and the blue's salinity.
Dark stone fruit and figs mirror the cherry-and-chocolate crust, and a spoon of acacia honey or aged balsamic bridges the sweetness of the coating with the salinity of the buffalo blue paste.
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“De'Magi is an affineur operation — Andrea Magi sources young wheels from trusted Italian producers and finishes them in his own Tuscan cellars with wine soaks, herb and pollen treatments, and extended cave aging.”
Cellar affinage in Castiglion Fiorentino — wine-and-must burial for Briacacio, fennel-pollen drilling for Buhaiolo, and extended cave maturation for the green-label Taleggio and Antani.
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