Buffalo milk provides a unique land use option

Free range chickens, goats or even ostriches have all been possible options for small block holders and farmers seeking out a viable income source for their smaller parcel of land. But it could be the answer lies in an animal more New Zealanders would have seen overseas than they have ever seen at home. The […]

Australia has a taste for buffalo dairy

BUFFALO cows are starting to appear in paddocks across the country in response to a fast growing taste for select cheeses, thick yoghurts and even gelato made from their milk. By Shan Goodwin.

Mozzarella is now the number one cheese in America

Over the past few years, more home cooks and restaurant chefs have been making mozzarella from curd, such as chef Matt Porco at Mezzo and Stephen Felder at Stagioni in Pittsburgh. There’s a theater to the process, and it speaks to diners’ desire for as-fresh-as-it-gets fare.