As people who have been coming to cookschools are aware, we have been using the ricotta, the yoghurt and the mozzarella from Clevedon Buffalo for some time now.

We were introduced to Helen at the Clevedon market last year, and she encouraged us to go out to the farm, meet her husband and have a look at the buffalo. As I mentioned in a blog written at the time, we drove away from the farm, hugely impressed by the vision of the two of them, and their tenacity to go the distance, and with a distinct sense of obligation to support them by buying what they produced.

That means that every week now, we take delivery of buffalo yoghurt, glorious little balls of mozzarela and also the ricotto.

This link is to a Country Calendar documentary on them, that I thought made fascinating viewing.

We don't carry enough stocks to onsell the products, but I know Culinary Council in Gate Pa do, as does Catharine at The Village Pantry in Te Puna.

The ricotta is drier than most of the others we've tried - we're using it in parcels at the moment, that are flavoured with thyme, and served with the mushroom soup in the restaurant, and as an accompainment to the quinoa salad in the current cookschool series.

The mozarella, Rick has used with caramalised onions on a cream cheese pastry base,  for the restaurant menu,  which has been enormously popular, and has been a nice side step from the more conventional treatment of matching mozarella with tomatoes and basi.

And the yoghurt, which is thick and unctuous and divine, gets used in anything we need yoghurt. Its simply the best.