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.
History of cheese tastes of the social elite. Shards of pottery pierced with holes found in pile-dwellings are hypothesized to be cheese-strainers. They are of the Urnfield culture on Lake Neuchatel and date back to 6,000 BCE. The earliest direct evidence of cheese-making dates back to 5,500 BCE in Kujawy, Poland. For preservation purposes, cheese-making may have begun by the pressing and salting of curdled milk. Curdling milk in an animal's stomach made solid and better-textured curds, leading to the addition of rennet. Dairying existed around 4,000 BC in the grasslands of the Sahara. Hard salted cheese is likely to have accompanied dairying