These 'beasts' were introduced to North America, believe it or not, to control weeds in Florida. And yes, a proper mozz is made with buffalo milk.
You might find their mozz disapointing, not through any fault of theirs: In America we've become acustomed to buffalo mozz having a milky creamy centre and a stringy but tender exterior. That's actually not the way it's supposed to be eaten; it's simply the result of further aging, an inevitable consequence of importation. It is supposed to be consumed quite fresh, within the first day or two of production. When fresh, the cheese is firm throughout. I admit I do prefer the textural contrast of a slightly more aged product, which Woodstock's is not.
Have you tried the maple yogurt Shel? My yogurt, though consumed well before the due date, got a little grainy after a while and not as good as the really fresh stuff. Make sure you carefully check the dates in the store. It has a 70 day shelf life but is much better - as intuation would dictate - in the first 5.