Another producer I'd not tried until last weekend is North Bay Curds and Whey based in Valley Ford in the former St. Anthony's dairy. It shares space with DiBufala, the source of the water buffalo milk.
The young Buffalo Manchego's pretty mild yet with the distinctive taste of water buffalo milk. The texture's somewhat rubbery. Not so compelling at this stage of maturation, but I'll be interested it again some time as well as the other water buffalo cheeses.
History of the St Anthony's site: