Il Buco Hosts Italian Cheesemaker

He’s here to spread the word of curd
Staff Writer

Renato Brancaleoni

fossa cave with cheese

Rennet fetishists rejoice: Il Buco and its white-hot sister restaurant Il Buco Alimentari e Vineria are hosting Italian cheesemaker Renato Brancaleoni from Oct. 10 to 15. The dairy sage will be conducting a series of tastings, lunches, and dinners showcasing his cave-aged wares.

Brancaleoni comes from a family legacy that stretches over more than 100 years, and he ages his cheeses between 80 and 330 days underground, utilizing local and sometimes atypical ingredients to flavor them, including wild blackberries, hay, beeswax, saffron, and walnut leaves from the Emilia Romagna region where his shop is located.

To celebrate, Il Buco is getting the whole family involved — three of the meals will take place in the Alimentari private dining loft, with the final dinner commencing in Il Buco’s wine cellar, and the cheeses will also be available for purchase at the Great Jones Street grocery.

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