Production and Uses in Central Macedonia

Buffalo milk production in Central Macedonia, Greece, is a traditional and rapidly expanding sector. The region, particularly around Lake Kerkini, offers ideal conditions for water buffalo farming, with its rich wetlands, lush pastures, and mild climate. Small-scale farms and cooperatives are vital to the region’s dairy industry, ensuring sustainable practices while maintaining high-quality milk production.

Buffalo milk is highly prized for its rich, creamy texture and nutritional benefits. It contains more protein, fat, and calcium than cow’s milk, making it a valuable addition to the local diet. This milk is a key ingredient in many traditional Greek dairy products, such as buffalo yogurt, butter, and “kavourmas,” a preserved meat dish cooked in buffalo fat. Additionally, buffalo milk is used to create fine cheeses, including mozzarella and kefalotyri, both of which are known for their unique textures and rich flavors.

As consumer demand for artisanal and nutritious dairy products grows, buffalo milk’s popularity continues to rise, both in Greece and internationally. This increased demand supports the local economy while preserving traditional farming methods. By maintaining these sustainable practices, Central Macedonia’s buffalo milk production ensures the continued success and growth of this unique and important sector.