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.
Lymeswold cheese supply. It has been suggested that the Board then released maturing stocks before they were ready, which gave the cheese a reputation for poor quality. Certainly the initial success of the cheese did not turn into steady long-term sales. It was later subjected to strong competition from Cambozola, a German cheese, and eventually ceased production in 1992. Dairy Crest said at the time that it "could not sustain demand". John Withley, then the restaurant critic of the "Daily Telegraph", welcomed the news with "unfettered joy", saying it had always been "an artificial cheese". The name Lymeswold has lived on as