Clevedon Valley Marinated Buffalo Cheese


This is a cheese with a texture of snow — enhanced with the rich flavours of roasted garlic, olive oil and thyme.  It’s perfect for use in salads, on pasta or vegetables. It’s also fabulous spread on crackers or bruschetta. When the cheese is finished, its marinade also doubles as a tasty dressing, whizzed together with herbs, lemon, honey, mustard, sea salt and a dash more olive oil.

At present Clevedon Valley Marinated Buffalo Cheese is only available in the Auckland area but is soon to be distributed nationwide.

About Clevedon Valley Buffalo Company 

Just south of Auckland on the shores of the Hauraki Gulf is a farm unlike any other in New Zealand. True pioneers of the buffalo farming scene locally, Richard and Helen Dorresteyn own and operate 200 head of buffalo and in 2007 were the first to farm buffalo in New Zealand. A family-run business, collectively they produce award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese. The company’s buffalo dairy factory has won multiple awards and gold medals at New Zealand’s national cheese and artisan awards.


1 cup orecchiette
1 tablespoon olive oil
1 clove garlic, crushed
flaky sea salt and freshly ground black pepper to taste
1 tablespoon capers, rinsed and drained
8 cherry tomatoes, halved
1 small chilli seeded and chopped
8 pitted Kalamata olives
150g Clevedon Valley Marinated Buffalo Cheese, drained
1/4 cup fresh basil leaves

Cook the pasta according to the packet instructions. Drain then refresh under cold water. Drain well.

Combine the olive oil and garlic and add to the pasta in a bowl. Season well and add the capers, cherry tomatoes, chilli and olives. Break the cheese into chunks and dot over the top. Garnish with basil.

The soft marinated buffalo cheese can be stirred into the salad as a dressing. Delish! Serves 2.


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