If you’ve ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be… but why aren’t there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual passion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy.


“I feel that buffalo milk is the next frontier as far as cheesemaking goes.” [24:20]
–Addie Raghavan on Cutting the Curd
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