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.
Rumi cheese 3–4 months the cheese develops an open texture and a sharp, pungent flavor. Rumi is available in disks or as slices with variable weight in vacuum packing. There are 100 calories in an ounce serving, with about 28% saturated fat. The addition of low levels of PGE or lipases from "R. miehei" or "R. pusillus" has been reported to improve the flavor of "Ras" and "Domiati" cheeses. In 1985 an experimental Ras cheese was made using equal amounts of cow and buffalo milk, with the addition or 20% to 30% of soy milk. The fat content was lower than natural