Made from 100% fresh New Zealand buffalo milk, our award-winning cheeses and yoghurts bring rich flavour, beautiful texture and distinctive character to the table.
Bestsellers You’ll Crave Again
Rich, smooth buffalo cheese marinated with roasted garlic, thyme and olive oil. Creamy and spreadable with a savoury, herbaceous flavour, it’s a beautifully balanced combination that lets the character of the buffalo milk shine through. This soft spreadable cheese can be used one portion at a time and keeps well in its marinade.
300g in a glass jar
Creamy buffalo cheese marinated with chilli, lime and rich avocado oil. Smooth and savoury with a bright citrus lift and gentle heat, it’s a fresh, flavour-packed combination with just the right amount of zing.
300g in a glass jar
A smooth, spreadable buffalo cheese with the warm, savoury flavour of smoked paprika, balanced with garlic, herbs and a gentle touch of chilli. Creamy, rich and softly smoky, with plenty of flavour without overwhelming the character of the buffalo milk.
150g glass jar
A naturally thick, pot-set yoghurt made with pure buffalo milk and live cultures. Smooth, creamy and porcelain white, with a clean, fresh flavour and the natural richness of buffalo milk.
Made from A2 buffalo milk, our yoghurt is naturally rich, smooth and velvety, with a beautifully creamy flavour. Buffalo milk is also naturally higher in calcium, protein and fat, and lower in cholesterol than cow’s milk.
380g in a plastic tub.
It all starts with the herd.
Our buffalo graze lush Clevedon pastures, producing the rich, naturally creamy milk behind our award-winning cheeses and yoghurts. From there, careful craftsmanship turns beautiful porcelain white buffalo milk into exceptional cheese and yoghurt.
From our farm to your table.
Our buffalo milk becomes cheese and yoghurt to be enjoyed every day, from simple delicious breakfasts to generous shared meals.
Featured recipe
“Buffalo milk is so beautiful – the sweetness, the texture, the lightness on the palate – so one of our rules is that unless the cheese is going to embody those characteristics, don't bother.”
From paddock to plate, and everything in between
