AusBuff Stuff Buffalo Mozzarella

Stretched Curd
Buffalo milk (with 20% cow's milk)
Mid-North Coast
110g tubs

Like many cheese-lovers who travel to Italy, Ian and Kim Massingham fell in love with fresh buffalo mozzarella. They were so inspired by the cheese that they purchased a herd of buffalo and the necessary equipment to make cheese, travelled to Italy again to learn from the experts, and haven't looked back.

They're currently making fresh mozzarella - and other fresh cheeses and gelato - using frozen buffalo milk transported from Cairns, blended with a little cow's milk sourced locally.

Lucky for them, buffalo milk can be frozen and transported very successfully, and the results are promising, with clean flavours and good textures in the cheese so far. They hope to make the switch to milk from their own herd "any day now"; when that happens, they'll be the only farmhouse buffalo milk cheesemakers in NSW.

You'll find son Nathan at several farmers' markets between Sydney and the QLD boarder, peddling their fresh cheeses, gelato and buffalo meat products - just look for the buffalo-esque moustache.


AusBuff Stuff
Buffalo Mozzarella

While we tend to think of fresh mozzarella as a summer cheese, the Massingham's herd produces milk all year round, and the cheese is available year-round too

So grab some late season figs, toss them in a bowl with freshly picked rocket, and tear the mozzarella into chunks. Dress with olive oil, balsamic vinegar and salt & pepper, and you have the perfect autumn lunch.