Bufetta is our take on a feta-style cheese — a richer, creamier upgrade made with 80% Vancouver Island water buffalo milk and 20% cow’s milk.
Blending milks is a longstanding cheesemaking tradition used to create balance: one milk can bring richness and body, while another contributes structure, brightness and a familiar dairy character. In Bufetta, the high proportion of water buffalo milk gives the cheese its beautifully white colour, creamy texture and generous mouthfeel, while the cow’s milk helps bring balance and a clean, fresh finish.
Water buffalo milk naturally contains A2 beta-casein, which is one reason many customers are increasingly interested in buffalo dairy. Rather than calling A2 “healthier,” we describe it as a naturally different milk protein profile that some people specifically seek out.
The result is a cheese that is salty, creamy, fresh and satisfying — everything you want from a feta-style cheese, with the added richness and distinctive character of water buffalo milk.