Funny thing Italians were introduced to water buffalo's from South Asia INDIA/PAKISTAN.
yet they have not still utilized the milk to make anything more then a good cup of tea and sweet desserts..
I was thinking of putting a buffalo mozzarella cheese making plant (by the way I am in toronto, canada) which can possibly ship out the cheese via Pakistan Int airline 3 days a week. Now I am a chef how ever dont know anything about the commercial cheede production and U.S import laws when it will come to importing unpasturized milk products...
anyone think they have suggestions, ideas about something like what i can help pizza affecianado's get thier Buffalo mozza fix more easily?
From the research i have done so far I been told it freeze's very well