AN ENTIRELY DIFFERENT ANIMAL
It begins with the milk.
Water buffalo are native to the tropics of Southeast Asia. The herds in the Colombian Andes live exactly as nature designed them to — 100% grass-fed, fully free-range, year-round. No supplemental feed. No confinement. No seasons to work around.
Just animals living in the climate they were made for, eating what they were meant to eat, all year long. When an animal lives completely as it should, the milk can't be made any better. Everything below begins there.
FOURTEEN AMERICAN CHEESE SOCIETY AWARDS
Water Buffalo Yogurt
Thick, spoonable, and never strained — closer to the old-world yogurt of generations past than to the tangy, strained style most of us grew up on. It comes from water buffalo living exactly as nature designed them to, grass-fed and free-range in the Colombian Andes, so the milk is naturally richer, pure white instead of yellow, higher in protein and calcium than cow's, and naturally A2. Five flavors, each built on fruit and honey grown where they belong. Fourteen American Cheese Society awards say we're onto something.
American Cheese Society Winner — 2014 · 2017 · 2018 · 2019 · 2023 · 2024 · 2025
BORN IN THE ANDES · 100% WATER BUFFALO
Water Buffalo Mozzarella
Firm, low-moisture mozzarella with a character cow's milk can't reach — 100% water buffalo, grass-fed and free-range in the Colombian Andes, and naturally A2. Not the soft, brine-packed kind: this one's made firm to hold its own. Cube it for a cheese plate, grill it, or melt it into soft, glossy pools that won't weep water into your dish. An American Cheese Society and a NEXTY Award are simply evidence of the work — nothing else on the shelf is made quite like this.
American Cheese Society and NEXTY Award Winner in 2019
THIS IS HOW ALL MOZZARELLA SHOULD BE
Buffalo Blend Melt
A melting cheese unlike any other. It pulls into a long, clean stretch, melts fully and evenly with no cold spots, and holds under high heat without scorching. Low oil release means no greasy pooling and no soggy crust — just a clean melt and a golden finish that comes from the buffalo butterfat itself.
That performance starts with the milk. Water buffalo are native to the tropics of Southeast Asia, and the herds in the Colombian Andes live exactly as nature designed them to — grass-fed, free-range, year-round. No supplemental feed. No confinement. Milk that rich behaves differently under heat, and you can see it the moment the cheese comes out of the oven.
It holds through a service, too. The stretch on the four-hundredth pie is the stretch on the first, so a cook who has never handled buffalo mozzarella gets the same result every time.
Foodservice & wholesale — available in retail packs and 2 kg loaves.
100% WATER BUFFALO · AMERICAN CHEESE SOCIETY WINNER
Water Buffalo Cream Cheese
A cream cheese made entirely from whole A2 water buffalo milk — grass-fed, free-range, and that milk is why it's different: richer and higher in butterfat than cow's, pure white instead of yellow, with a clean, delicate flavor only water buffalo milk has. Denser and more luxurious than any cream cheese you've had — the bright tang you expect, the buttery body of mascarpone, and something entirely its own underneath. Recognized by the American Cheese Society — and nothing else on the shelf is quite like it.
American Cheese Society Award Winner in 2025
Foodservice & wholesale — available in retail tubs and a 1.6kg pastry bag.
SLOW-COOKED, SPREADABLE, UNFORGETTABLE
Water Buffalo Dulce de Leche
Whole A2 water buffalo milk, slowly cooked down to a deep, spoonable caramel — nothing but milk, sugar, patience, and time. The milk's extra richness gives it a density cow's-milk dulce never reaches: thicker, silkier, with a caramel flavor that lingers long after the spoon. That richness isn't technique. Water buffalo are native to the tropics of Southeast Asia, and the herds in the Colombian Andes live exactly as nature designed them to — 100% grass-fed, fully free-range, year-round. No supplemental feed. No confinement. Milk that good reduces down to something cow's milk can't reach. Spread it on warm toast, swirl it into coffee, or eat it straight off the spoon. Beloved across Latin America for generations, and still rare enough here that most people have never had it.
Foodservice & wholesale — available in retail tubs and a 1.6kg pastry bag.
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