Woodstock Water Buffalo Co. Cheese

Our cheeses are made in the same fashion as the great Italian cheeses, by Italian trained Vermont artisans.

All cheeses are "living products". Most types mature and develop over a period of weeks, months or years. Fresh cheeses, such as buffalo mozzarella, have a life cycle measured in days. The taste and texture of buffalo mozzarella can change on an almost daily basis. In Italy the most sought after buffalo mozzarella is made from raw milk and goes through its complete cycle in only 48 hours! This cheese is not available in the US and cannot be made here because of regulatory reasons.

The Italian Mozzarella di Bufala that is exported to the US is made with pasteurized milk and processed to withstand the rigors of long distance shipment and extended shelf life. This export version of the Italian classic is the cheese that the American consumer has become accustomed to. It is typically purchased and eaten near the end of its maturation cycle when the inside of the cheese balls have become very homogeneous, soft, creamy and with a little extra "tang". Woodstock Water Buffalo Co. Buffalo Mozzarella is offered to you at the beginning of its life cycle. At this point, it has a more firm and coarse texture, with buffalo milk whey incorporated into the "spaces" in the body of the cheese. By the end of its three week cycle it is very similar to the Italian product that the American consumer is used to. Now, the consumer has the option to enjoy the cheese at the point in its cycle that they find most appealing.

As with any great artisanal cheese, our products reflect the environment and seasonal changes that our buffalo experience. In the tradition of Italian artisans, Woodstock Water Buffalo Co. does not attempt to standardize its milk or create artificial seasonal adjustments. We maintain a consistent, balanced nutritional program throughout the year, but the change of seasons will still induce a change in the components of the milk. As such, all of Woodstock Water Buffalo Co. products will have a variation that slowly varies over the four seasons. We believe that these special characteristics further distinguish us from the industrial cheese industry and provide the consumer with a product that they can recognize as being crafted with care.

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Featured Article

"Vermont Mozzarella Report" (5:00 minutes - Audio File)
by Matthew Bell, The World (a co-production of the BBC World Service, PRI and WGBH Boston), October 1, 2003

When Americans hear the word "buffalo," they tend to think "bison." But much of the rest of the world thinks "water buffalo." Water buffalo are found throughout Asia, in southern Europe, in Central and South America, but not in large numbers here in the United States. The World's Matthew Bell however met a Vermont farmer who's trying to change that.

Listen to the full audio interview (file size: 1.3 mb; windows media)

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