Buffalo farmer Brian Jans approached Barry Charlton from Berrys Creek Cheese, in south-west Gippsland, in 2013 with the idea to make a blue cheese.
Mr Jans said there was so much demand for the cheese, that even with a herd of 40 buffalo, they were not keeping up.
«It would be nice if she could give me a few more litres,» he said.
«We’re just going to keep working on it and hopefully get more litres and produce more cheese and create a really good market.»
Mr Jans said he had been milking the buffalo for the past six months trying to increase milk volume from the herd.
«These girls do on average of six litres,» he said.
«As they progress and get a bit older they should do better but they have every potential of doing more.»
Gourmet food provider Fino Foods has distribution rights to sell the cheese but needs a substantial increase in milk volumes to create a consistent supply.
Mr Charlton said it was a specialty market.
«It’s got to be a really high quality cheese but if you can perfect it and get it right I do believe that there is quite a market there,» he said.
«We are proving that at the moment.
«I can’t make enough and we’re selling everything we’ve got.»
Source: ABC
