Camembert made of buffalo milk?

[IrisD]

Found a great local source of buffalo milk which curds beatifully after starter and rennet incubation.  Also gives more curd per volume of milk due to its high protein content.  The fat is also pretty high (8%) which makes this whole milk very rich without the addition of extra cream.
Aside the well known mozzarella and ricotta, has anyone tried making camembert and roquefort out of this milk?

[Cheese Head]

Welcome to the forum Iris, sorry, I've only made it from Camembert, never used, are you going to try?

[IrisD]

Yes, already went ahead and made 2 moulds of the camembert and 2 of the roquefort.  Both are stored at 5 deg C and will take about a month to cure.  I plan to poke the roquefort in order to give the penicillium a core kick. Will report to the forum.  Thanks.