Who knew we had water buffalo cheese in our backyard? Check out this blog post from the Democrat and Chronicle:
"Relying on a herd cared for fewer than 100 feet from its dairy, Ithaca Milk produces cheese from unpasteurized water buffalo milk and then ages it for at least 60 days, which the New York State Department of Agriculture and Markets requires. The dairy also makes cream-top and skim cow’s milk, among other products. While it looks like English cheddar, the water buffalo cheese has bold barnyard flavors akin to those of unpasteurized French munster. It becomes slightly creamy when brought up to room temperature but maintains its brick shape."