that comes from the buffalo is rich and creamy and very white. There is a
different range of milk fats in buffalo milk, which give it and its products a
unique taste. It is suitable for many allergy sufferers as it does not contain
the A2 beta protein that is the cause of milk allergy with many people. (But
proceed with caution as with any new food)
high in Calcium and has significantly lower cholesterol than cow’s milk.
cheese and yoghurt that is made from this milk also has these characteristics.
In addition the lactose in the milk has been fermented out, and this is the way
that lactose intolerant people can gain the benefits of dairy produce. The
cheeses have a distinct and sophisticated taste.
our dairy produce is organic and where a coagulant is used it is vegetable
suitable for vegetarians.
process some cows milk, as we still have descendants of our original herd of
Friesians here. Obviously they are organic too!
We are a
small dairy, so not all of the produce we make is available all of the time,
and there are natural seasonal variations as the milk varies as the diet of the
animals changes with the change in vegetation through the year.
- Fresh Little Iambors: Awards at British Cheese
Awards and Bath and West Show 2000. A Fresh pasteurised cheese, with the
flavour of buffalo milk, suitable for salads and baked vegetable toppings
as well as the cheeseboard and antipasti.
- Smoked Little Iambors: A smoked version of the fresh
cheese, with similar uses for those who like the smokey flavour.
- Little Iambors in a Coat: A matured version of the
fresh cheese, when very ripe becomes runny inside, a cheeseboard cheese
for the connoisseur. (Be careful you might want to eat it all at once!)
- Iambors: Bronze at British Cheese
Awards. A mature Feta style cheese, waxed in 1.5Kg rounds, a very typical buffalo cheese from Eastern
Europe, but less salty than the usual Feta. Has a sharp taste, and quite
crumbly texture. Good for salads and
antipasti as well as the cheeseboard. Keeps longer than the fresh cheeses.
- Iambors with Cumin: As above with a cumin
flavoured curd and a layer of cumin seeds through the middle. Delicious
for those who love this spicy herb.
- Iambors with Garlic and Parsley:
A softer version flavoured with garlic
and parsley. Our springtime ones are smaller, and made only with wild
garlic from the farm.
Raw Milk Cheeses
- Junas: Silver Award at British
Cheeses award and Bath and West Show 2000. Our “original cheese”. Named after our lead buffalo cow,
Juna. A mountain style cheese in the peccorino / manchego family, but
carrying the unique flavour of buffalo milk. A smooth creamy taste, but a
firm cutting cheese, an ideal cheeseboard mainstay. Usually 6 to7 months old.
- Young Junas: A younger softer version from 2 months old. A more
“raw” taste, easy to cut and a firm favourite
- Winter Junas: A cheese made from winter
milk, when young very soft and creamy, even runny when warm, with a
pronounced flavour, when older the cheese can crack and blue naturally.
For those who like a strong cheese.
small quantities of raw milk Cheddar and Caerphilly mainly for our customers here and at farmers
We make buffalo milk yoghurt, this is
very thick and smooth fresh and clean taste, with a cream layer on top. Our cows
milk yoghurt is sweet tasting and also with a cream layer. Both
are sold in recyclable glass jars, (not suitable for mail order) and are
completely additive free, and made with a probiotic culture.
Meat and Meat Products
“The Steak the
Buffalo meat is very low in cholesterol, has a
slightly sweet taste, and comes in all of the usual cuts as beef. Our organic
system and the natural regime enhances these qualities.
We sell most of our meat through our farmer’s market
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