Australia's first Water Buffalo dairy is located at Shaw River, near the small coastal town of Yambuk, Victoria, with a herd started with water buffalo imported from Italy and Bulgaria. A family operation, the Haldane family has taken European style methods and adapted them to the local conditions with world class results. Shaw River was previously known as Purrumbete.

Buffalo milk is porcelain white and has a smooth sweet taste.  It contains twice the milk solids of cow's milk, about 30% more calcium and has high levels of antioxidants.  It also contains Vitamin A in a more readily digestible form than other milks and can generally be eaten by those who have lactose intolerance. It takes about 4.5 liters/1.19 gallons of buffalo milk to make 1kg/2.2lb of cheese, compared to 10-12 liters/2.64 - 3.17 gallons of cows milk.

Shaw River Buffalo Yogurt is completely natural and contains pure buffalo milk cultured with acidophilus and bifidus cultures. It is smooth and creamy, with a mild tang and naturally firm texture.

Shaw River Buffalo Mozzarella (bocconcini) redefines what mozzarella should taste like. Forget the processed versions you find in the grocery store, this mozzarella is fresh and creamy.

We have recently selected three wonderful new buffalo cheeses to add to our collection: Shaw River Dancing Brolga is a semi-hard cheese made from washed buffalo curd. Mild flavored when young, it becomes nutty with age; Shaw River Buffalino , a smooth pliable cheese with a naturally high moisture content, that melts very easily. It is wonderful on pizza; and Shaw River Buffetta , a feta style buffalo cheese. 
 

Shaw River has won several awards, including the prestigious Jaguar Award, given in conjunction with Gourmet Traveler Magazine, for innovation in food production.