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.
Egyptian cheese making traditional pickled cheeses or ultrafiltered feta-type cheeses. The "domiati" cheese now contains less buffalo milk than in the past. The fat from cows' milk is replaced in part by vegetable oils to reduce cost and retain the white color expected by consumers. Various other changes have been introduced such as mandatory heat treatment of the milk, but manufacturers have striven to retain the familiar taste, texture and appearance of the cheeses. Cheese is often served with breakfast in Egypt, along with bread, jams and olives. Various types of soft, white cheeses (categorically referred to as ') and ' may