Marin County Fair visits Craig Ramini's water buffaloes

This year the Marin County Fair is fresh, fun and local. We visited Craig Ramini in Tomales to see how progress was coming on producing buffalo mozzarella cheese with his water buffaloes.

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[Jmomares]

I live in Chico Ca and my girlfriend wants to know if you supply water buffalo milk. She wants to make her own cheese from home. Is there a way you can ship milk if possible?

[Anthony n Tramontana]

Also, Always heat curds to room temperature with warm tap or spring water first. then pour hot water in SLOWly until you reach the desired temp. Just my two cents. Hope I didn't offend anyone. Good Luck!!! I am looking forward to seeing your finished product. I can't find Buffalo Curd anywhere in New York.

[Anthony n Tramontana]

I don't proclaim to be a professional but I can see two things that I would avoid. 1 - Your curd chunks are too small and you will lose too much fat this way. It is evident in the color of the water after you make the cheese. It should be much more translucent. The more milky it looks the more fat (flavor) you lose. Try making curd chunks bigger, this will reduce the surface area and allow the curd to heat without losing fat. 2 - never pour hot water directly on to the cheese.

[Cajunlilly]

We want cheese. When will your cheese be available for consumption?

[Catherine O'Brien]

Awww....such sweet looking creatures! Now if only they'd deliver more sweet milk.....!