The production of buffalo mozzarella hasn’t had much luck in the United States. Due to a lack of tradition, most farmers don’t have enough experience with water buffalos—wild, moody animals that tend to only produce rich, creamy milk once relaxed and at ease.
Audrey Ramini, the first woman to run a buffalo mozzarella farm in California, is a pioneer in this industry. She started Ramini Mozzarella in 2008 with her husband, Craig. Before becoming cheesemakers, Audrey and Craig worked in completely different fields: she was a brilliant architect and he was a Silicon Valley software consultant. The husband and wife duo rented land and began their mozzarella-making journey with just five water buffalos. Audrey has always prioritized the wellbeing of her animals. Unlike traditional milk farms, she never separates buffalo mothers from their babies.
During a recent tour of her farm, Audrey explained, “Craig and I had a model in mind: to start with a passion for product, not profit. Instead of beginning with hundreds of animals, we began with a few. Since we didn’t feel as much pressure, we were able to build a strong relationship with our buffalos—which set us up for success!”
Mozzarella di bufala is meant to be consumed fresh; its flavor should be rich and almost tart. Contrary to popular belief, authentic bufala won’t always be very soft. To identify a high-quality batch, you can simply slice into a piece at its heart. If milk pours out, it’s the one.
In 2015, Craig Ramini passed away from complications with non-Hodgkin's lymphoma. Audrey decided to continue their project, encouraged by loyal restaurant buyers and surrounding community members. She commented, “One of the reasons why I’ve carried on is that I have a lot of passion for these animals. We found out that they love human interaction, and I started to get amazing results.”
In the beginning, the Tomales Bay-based company couldn’t afford to hire help, so Audrey worked alone making cheese, farming, milking mothers, and even delivering their babies. Now, Audrey and her team of water buffalos — each one is named after a famous rockstar! — produce such an outstanding product that they sell to upscale restaurants in San Francisco and Los Angeles. Osteria Mozza is just one of her noteworthy clients.
When asked about her perseverance, Audrey explained, “How does it feel to be a woman running a farm? Craig and I made a decision from the beginning to work outside of the box. This made me feel confident moving forward even though I don’t have an agricultural background. Even though I’m not a man. When it comes to problem-solving, I don’t feel challenged. I feel excited.”
To support Audrey and her buffalos, click here.