Buffalo mozzarella both because of its strength and the size of its hooves, which do not sink too deeply into moist soils." References to cheese products made from water buffalo milk appeared for the first time at the beginning of the twelfth century. Buffalo mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had been produced only in small quantities. Production in and around Naples was briefly interrupted during World War II, when retreating German troops slaughtered the area's water buffalo herds, and recommenced a few years after the armistice was signed.
Añejo cheese cheese, which is generally sprinkled on top of or stuffed into enchiladas, burritos, and tacos. Parmesan, Cotija, or feta cheese can be substituted when añejo is not available. It may also be referred to as añejo enchilado cheese or añejo (meaning "aged"). Añejo cheese Añejo cheese (queso añejo) is a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. After it is made, it is rolled in paprika to add additional flavor to its salty, sharp flavor, which is somewhat similar to Parmesan cheese or Romano cheese, but not as