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Ice cream shops are a dime a dozen on the Peninsula, but water buffalo-milk creameries certainly aren’t.
Morsey’s Farmhouse Kitchen in Los Altos, which makes gelato, cheese and butter from water buffalo milk, is expanding to downtown Palo Alto. Husband-and-wife co-owners Kal and Yulia Morsey are opening a creamery at 125 University Ave. this month, their son Evan confirmed.
The gelato case at Morsey’s Farmhouse Kitchen in Los Altos. Photo by Natalia Nazarova.
The couple opened Morsey’s in early 2018, claiming to be the only restaurant in the country cooking from a wide range of water buffalo products. They own a herd of 400 water buffalo on a farm south of Sacramento.
Kal, who is from Egypt, and Yulia, from Russia, wanted to educate American diners on the merits of water-buffalo products, which are more widespread in South Asian and European countries. Though water-buffalo milk has twice the fat content of cow’s milk, it has more protein, calcium and iron and less cholesterol.
A row of feeding water buffalo at Kal and Yulia Morsey’s farm in Wilton. Photo courtesy Morsey’s.
Morsey’s serves water buffalo burger and meatballs; sourdough bread with buffalo butter; and a mozzarella di bufala caprese salad, among other dishes.
The 476-square-foot University Avenue location, however, will focus mostly on gelato, Evan Morsey said. They’ll experiment with different flavors there. Morsey’s serves flavors such as buttercream, apricot, hazelnut, passionfruit, chocolate and pistachio.
Morsey’s cheese and other dairy products will also be for sale, Evan said.
They hope to be open in the next two weeks.