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 from Upper and Lower Egypt. The pots are similar to those used today when preparing "mish". Cottage cheese was made in ancient Egypt by churning milk in a goatskin and then straining the residue using a reed mat. The Museum of Ancient Egyptian Agriculture displays fragments of these mats. In the 3rd century BC there are records of imported cheese from the Greek island of Chios, with a twenty-five percent import tax being charged. According to the medieval philosopher Al-Isra'ili, in his day there were three types of cheese: "a moist fresh cheese which was consumed on the same day