[GuB-42]

Bloomy-Rind Buffalo is actually not rare at all, at least in France and Italy. I can find it in grocery stores.

Look for "Camembert di Bufala". It tastes as described in the website.

Also, while I can't think of hard goat cheese in the same way as Parmigiano-Reggiano, small Crottin-style goat cheese age well in the right conditions. For example, Pelardon can be sold at various stages: fresh, creamy, dry. The very aged kind can exceed a year and looks a bit like a cookie: hard, brownish, much smaller than the fresh kind because it lost most of its moisture. But it doesn't taste at all like a cookie, it is very strong, enough to numb your tongue, you can grate it if you want to.

[Arodex]

Very hard goat cheese exists and is called "séchon" (from "sécher", i.e. to dry out).

And yes, camembert du buffala is produced and exported. Can't blame the author of the website for not knowing that, I think it is a very recent invention* and in a very minor volume compared to mozzarella of the same milk.

*I couldn't find a source in French or English, and my Italian is not good enough.