Here’s a pop quiz: Name five types of cheese made from buffalo’s milk.

Struggling? Try two.

Most of us can only think of one: buffalo milk mozzarella. We’re used to seeing those springy, alabaster rounds accompany tomatoes and basil in a Caprese salad, or maybe melted atop a pizza. That’s all cheesemaker Seana Doughty thought of, too, until a neighbor gave her some buffalo milk several years ago and asked her to make something with it.