Ingredients:
Pasteurized Water-Buffalo Milk, Salt, Microbial Enzyme (rennet), Bacterial Cultures.

Moisture – 38%

Milk Fat – 26%

Category
Aged, Cheddared, Pressed.

About
Buffalo Cheddar is the third Buffalo cheese I started making. Following the same traditional cheddar recipe as our Matsqui Goat Cheddar. The Buffalo milk lends to a nice sharp cheddar flavour.

SIZES AVAILABLE
150g Wedge – Bar-Coded
Large Wheel – Approx 2Kg