Over the years, the restaurant scene in Montreal has started demanding for better and better quality cheese.
So, back in 2009, Saint-Charles-sur-Richelieu farmer Mario Maciocia thought he would take a chance on trying something a little different.
He knew of a water buffalo herd for sale in Vermont.
After importing the large mammals, Maciocia admits, there were some kinks.
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The buffaloes occasionally had a mind of their own.
At times, “the buffalo were behind me and I had to jump the fence,” said veteran buffalo farmer Luis Morales.
“Sometimes, I had to run for my life.”
The animals eventually did become domesticated and Maciocia’s farm is now the largest in Canada, boasting 500 head of buffalo.
Turning buffalo milk into Grade A cheese, though, was another story.
“It took us a year and a half to get exactly where we are today with the quality of cheese,” Maciocia said.
His farm now produces 1,200 kilos of cheese a week and demand is constant from the 150 restaurants he serves.
Maciocia’s farm is now one of two that raises water buffaloes for the prized mozzarella and ricotta cheeses they produce.
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