Bubalat Builds Growth Around Its Own Milk and Buffalo Burrata

At Fazenda Gramagô in Ferros, Minas Gerais, Bubalat makes buffalo burrata, mozzarella and requeijão using milk from the property’s own herd. The company does not combine that milk with supplies from other producers. Milk moves directly from the farm to the dairy, allowing the business to monitor production from animal husbandry through processing.

The farm’s current structure began in 2005, when brothers Odilon Bretas, a veterinarian, and Agenor Bretas, an agronomist, established Fazenda Gramagô and began raising buffaloes. Both had grown up following their father’s work. Production initially consisted of artisanal mozzarella made with milk from the farm, first in bars and then in balls. The business is now operated by Vale do Ouro Agrosilvo Pecuária Ltda., which maintains the buffalo herd and produces the dairy goods.

In 2020, Marina Bretas, an engineer and Agenor’s daughter, took responsibility for professionalising the operation. She created the Bubalat brand, registered the company, organised its administrative, financial, tax and accounting functions, recruited and trained staff, and led the dairy’s compliance work. The process lasted three years and ended with registrations from the Instituto Mineiro de Agropecuária and SISBI-POA, enabling sales across Brazil.

Before those approvals, the company’s market was developed through regular deliveries to Belo Horizonte. For roughly a decade, Beth Brandão took the mozzarella to the city each week, where the brand gained customers including Spetiale pizzeria, Royal Savassi Hotel and Mono Confeitaria. The formal structure later brought higher operating costs and required the company to balance output, expenses and sales.

Since January 2025, veterinarian Alana Pimenta has overseen processing at the dairy, while her partner manages the farm. Milk production and the quality of the raw material remain connected to the farm’s work. Bubalat’s current range includes buffalo burrata as its leading product, mozzarella in bars, small mozzarella balls and buffalo requeijão.

The products are sold at Belo Horizonte’s Mercado Central and at outlets in Itabira, Santa Maria de Itabira, Guanhães, Vale do Aço, Ipatinga, Timóteo, Coronel Fabriciano and Governador Valadares. In July, Bubalat took part in the “Bubalat Chef’s Night”, organised by Big Mais Supermarkets in Governador Valadares with chef Lucas Vieira. The menu featured fresh burrata with Parma ham, crostini, nuts, berries and honey, as well as pizzas and other dishes.

The company’s stated next step is to increase production and enter additional markets while continuing to use milk from its own farm.