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.
Sheep milk cheese especially when produced outside their country of origin. It takes between 2 weeks to 2–3 months up to two years for the cheeses to fully ripen. French sheep milk cheeses include Abbaye de Bellocq, , Berger de Rocastin, Brebicet, Le Claousou, Lévejac, Valdeblore, Roquefort, Ardi-gasna, Agour, Ossau-Iraty, Brocciu, Asco, Brin d'amour,Faisselle, Fleur de Maquis, A filetta, and Niolo. Greek sheep milk cheeses include Feta and Halloumi. Italian sheep milk cheeses include Pecorino Romano, Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano and Ricotta. Israeli Sheep milk cheeses Tzfatit tari(fresh Tzfat cheese)and Tzfat cheese |Tzfatit Kasheh]] Aged Tzfat cheese Croatian sheep milk cheeses