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.
Dunlop cheese cheaper imported mined salt could be called 'Dunlop' cheese. Historically, poor transport had encouraged the making of butter and cheese from fresh milk due to its highly perishable nature; when the railways came in the 19th-century, however, farmers were able to transport and sell their milk further afield and much less was available for making cheese. Paterson records in 1866 that Dunlop cheese has to some extent been superseded by the Cheddar system of cheese-making. The high value which was set on the Barbara Gilmour cheese for the purpose of roasting was very much confined to Ayrshire, where a farl