Stores

Products

Buffalo cheese

Whangaripo Buffalo Cheese Co.'s buffalo cheese

Buffalo are beautiful

Whangaripo Buffalo cheese2 A couple of years ago now, Annie and Phil (Buffalo Phil) Armstrong and Annie’s mum and dad, Pam and Chris Wills imported a herd of 19 water buffalo and began the Whangaripo Buffalo Cheese Company just over the hills from Matakana north of Auckland.

Each week at the Matakana farmers Market they offer tastings of their Buffalo brie, creamy blue (Marin Blue), mozzarella, and Pecorino (St Malo) style buffalo cheese along with their lovely thick creamy buffalo yoghurt. Additionally, they are now producing Fresca, a soft, creamy farmhouse style cheese and Grado, which are little addictive balls of buffalo yoghurt, Himalayan rock salt and Italian herbs. Perfectly lovely on crusty fresh bread.

These cheeses are milder in flavour than their cow cheese equivalents and less salty. The milk doesn’t have an aftertaste to it, unlike cow or goats milk and makes excellent mozzarella.

Their buffalo herd (Bubalus Bubalis) are treated well and organically farmed; they are good producers of simply delicious cheese and yoghurt that is definitely worth sampling. If it's easiest, just give Phil a call to order.
Cheese / Buffalo cheese / Whangaripo Buffalo Cheese Co.'s buffalo cheese

Add a Comment

Comments

RSS feed for comments on this page

No one has commented on this page yet.

Ethical shopping save orangutans

Ethical shopping: How our shopping can make a difference.

How can we save endangered species? Why did Cadbury take notice when substituted palm oil in their chocolate bars received adverse publicity? Should w...

by Andrew Laxon for The New Zealand Herald
6
bigshots

Fast, fresh & tasty

This is a downloadable application from the Apple iTunes Store for your iPad or iPhone. It seeks to answer the question “What’s for dinner tonight?” b...

by The List
4
Pizza focacccia

Regional variations of Italy's pizza and focaccia

Italy’s pizza and focaccia originated in Naples, but there are many regional variations throughout Italy. Nunzio Romano recently outlined the more t...

by Nunzio Romano for Italianfoodlovers