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.
Moose milk the prevention of gastroenterological diseases in children, due to its lysozyme activity. The Elk House ("Älgens Hus") farm in Bjurholm, Sweden, run by Christer and Ulla Johansson is believed to be the world's only producer of moose cheese. It has three milk-producing moose, whose milk yields roughly 300 kilograms of cheese per year; the cheese sells for about US$1,000 per kilogram. A disturbed moose cow's milk dries up, so it can take up to 2 hours of milking in silence to get the full 2 litre yield. Russian moose researcher Alexander Minaev had also previously tried to make moose cheese,