QUESTIONS

Things people ask.

If yours isn't here, write to us — we answer everything ourselves.

THE MILK

What is A2, and why does it matter?

Milk protein comes in two forms, A1 and A2. Most cow's milk sold today contains both. Water buffalo produce only A2 — not through breeding or selection, but because it's the only protein the species has ever made. Eurofins has verified it in our milk. It's the A1 form that many people who struggle with dairy do better without.

Is it lactose-free?

No. Water buffalo milk contains lactose, and so does everything we make. If you're lactose intolerant, this isn't the answer — A2 is a different thing entirely, and we'd rather say so plainly than let anyone find out the hard way.

How is water buffalo milk different from cow's milk?

It's richer, with more butterfat and more protein. It's pure white rather than yellow, because water buffalo don't pass beta-carotene into their milk. And the flavor is cleaner than the richness would suggest — delicately sweet, without the barnyard note a richer milk usually brings.

Are the animals grass-fed year-round?

Yes. Water buffalo are native to the tropics, and near the equator there's no winter to feed around. The herds graze open pasture every day of the year — no supplemental feed, no confinement, no season to work through.

THE PLACE

Where does it come from?

Family farms across the Colombian Andes, brought together through a cooperative. The farms belong to the families who work them. Annabella is based in Colorado; everything we make is made in Colombia.

Why Colombia?

Because water buffalo belong in the tropics. The farms sit across a range of Colombian country — river lowlands, coastal plains, high pasture — and what they share is that the grass never stops growing. It isn't a cost decision. It's the climate the species was built for.

I've seen photos of them in the water. Is that normal?

Very. Water buffalo are semi-aquatic and can't sweat the way cattle do, so they cool themselves in creeks and rivers. The mud that dries on their backs is sunscreen and insect repellent. An animal covered in it isn't dirty — it's comfortable.

What is PMO Grade A?

It's the FDA standard fluid dairy has to meet to be sold in the United States. Meeting it means the chain gets audited end to end — the animals, the milking, the transport, the creamery, the packaging, the logistics. As far as we know, it's the only PMO Grade A certified water buffalo operation in the world.

THE PRODUCTS

Why isn't the yogurt as thick as Greek?

Because nothing was removed from it. Greek and skyr get their thickness by straining out water and whey — roughly four times the milk for the same amount of finished yogurt. Water buffalo milk arrives thick, so ours sets on its own with cultures and time. What's on the panel is what the animal produced.

Is there added sugar in the yogurt?

Not in the plain — five grams, all of it the milk's own. The honey and fruit flavors are exactly what they say: real honey, real fruit, and the sugar those bring with them. The dulce de leche is milk, cane sugar, and a pinch of baking soda; the cheeses have none.

What is Buffalo Blend Melt, and how is it different from the mozzarella?

The mozzarella is firm and holds its shape. Buffalo Blend Melt is built to do the opposite — it pulls into a long, clean stretch, melts evenly with no cold spots, and holds under high heat without scorching. Low oil release means no greasy pooling and no soggy crust, and the golden finish comes from the buffalo butterfat itself. It was made for pizza ovens, and it works the same way in a home oven.

Is the Buffalo Blend Melt A2?

No. It's a blend, and because there's cow's milk in it we don't make that claim. The 100% water buffalo products — yogurt, mozzarella, cream cheese, and dulce de leche — are A2.

What's the difference between the two mozzarellas?

Classic is just milk, salt, cultures, and enzymes. Basil & Oregano is the same cheese with the herbs folded all the way through, so the seasoning is in the cheese rather than on it. Both are firm and low-moisture — neither is the soft, brine-packed kind.

Is the dulce de leche shelf-stable?

Until it's opened — after that, refrigerate. It firms up cold, which is good for spreading. If you want it looser for drizzling, let it sit out a few minutes or warm it gently.

GETTING IT

Where can I buy it?

Goldbelly ships nationwide, packed cold. For stores near you, see Find in Stores.

How should I store it?

Everything travels and lives refrigerated. The dulce de leche is shelf-stable until it's opened, then it goes in the fridge with everything else.

I run a restaurant. How do I order?

Through our Foodservice page. Tell us who you are and what you're cooking, and we'll get you set up.

Restaurants, pizzerias and distributors.