Brie, Buffalo Milk - Advice?

[TAMARA]

Hello fellow cheese heads,

I am about to get my hands on 60lt of pasteurised spring Buffalo milk and I intend to make buffalo brie and a fresh lactic cheese.

Does anyone have any advice on different temps or handling of this milk in making brie or can i just follow my own guidlines for cows milk brie?

Any advice or suggestions on how to get the best out of the milk would be greatly appreciated.

Thanks, TAMARA