Located in the village of St-Lin-Laurentides in the Lanaudière region, Fromagerie Fuoco specializes in artisan Water Buffalo cheeses.
Farmer and cheesemaker Jason Fuoco first acquired his small herd of buffalo from Vancouver Island. Today the herd has grown to sixty of these powerful, gentle animals and Jason ensures they receive the utmost care. The animals are fed quality dry hay, which gives their milk a touch of sweetness.
Jason's decision to use Water Buffalo milk was deliberate. A rarity in the world of Quebec artisan cheeses, fans of Buffalo milk know that its mild and sweet tastes lacks the distinct barnyard profile often found in goat and ewe’s milk cheeses. Since 2012, he has been making his cheese at the Fromagiers de la Table Ronde - a fromagerie located approximately ten kilometres from his farm. As he only offers two cheeses - this and washed-rind, Fuoco - he is able to truly concentrate on his craft, showcasing the absolute best the milk has to offer.
Bufarella's soft fresh paste is hand-moulded. Presented in brine, this soft mozarella is sweet and delicate and can be enjoyed in salads, pizza or even pasta.
Water Buffalo’s Milk