I’ve been investigating low fat cheeses of late because of my cholesterol problems, but nothing I have tried has been terribly good. When I was at the farmer’s market yesterday one of the cheese stalls had a low fat cheese which I tried, again with no luck. When I explained my problem to the vendor she suggested that I try buffalo milk cheese instead.

When I say “buffalo” here I mean the Asian water buffalo, not the American bison. The man I get my venison from also has a bison herd, and he told me he didn’t fancy trying to milk one of those critters. But water buffalo are domesticated throughout south-east Asia and their milk is widely consumed there. Here is a web site from the Indian dairy industry explaining the benefits of buffalo milk. It has only around a fifth of the cholesterol of cow’s milk, and whacks more calcium. Just what I need.

As for cheese, well, mozzarella is famously often made from buffalo milk, but what I was sold looked more like goat cheese. It was very creamy, and had a nice bite to it. I think I may go nag Cowgirl Creamery when I get back home as the only buffalo cheese they have is a mozzarella.