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.
Salers cheese produced in 1998 (+15.1% since 1996). All was made in local farms from unpasteurized milk by about one hundred producers. Salers cheese Salers () is a French semi-hard cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the fifteenth of April and the fifteenth of November. It is similar to Cantal cheese - which is produced from the same cows' milk when they are fed on hay during the remaining months of the year - and has been estimated to have been fabricated in this