Climate Crisis Hits Italy: Cheese Production Plummets Now

URGENT UPDATE: Climate change is drastically impacting cheese production in Italy, threatening the beloved burrata and mozzarella that define the Puglia region. As extreme temperatures and severe droughts continue to plague the area, cheesemakers like Angelantonio Tafuno, a fourth-generation artisan, are feeling the heat—literally and figuratively.

On a recent afternoon, Tafuno, just 32 years old, expressed his concerns about the future of his family’s business. “Doing more with less has become necessary,” he stated, emphasizing the urgent need for adaptation in his cheesemaking practices. The Podolica cows, which produce less milk than standard dairy breeds, are facing the brunt of climate adversity, leading to a significant reduction in milk supply for cheesemakers in the area.

In Puglia, a region that produces a majority of Italy’s creamy burrata, the situation is dire. With rising temperatures linked to global warming, milk production is declining, forcing artisans to rethink their strategies. Tafuno, who invested in 30 Podolica cows just two years ago, is now pivoting towards creating specialty aged cheeses that require less milk. “It’s a way to face what is happening now with climate change,” he explained.

Cheesemakers across the region are feeling the pressure. The extreme weather conditions have not only caused droughts and devastating fires but have also left farmers scrambling to find sustainable solutions. Puglia’s cheesemaking heritage, which relies heavily on traditional practices, is now at risk due to the urgent need for adaptation.

As Tafuno seeks to produce fewer but higher-quality cheese varieties, the ripple effect of climate change is evident. The future of burrata, a staple of Italian cuisine, hangs in the balance as producers like Tafuno strive to maintain their craft amidst environmental challenges.

The situation is developing rapidly, and experts warn that without immediate action and adaptation strategies, the iconic cheeses of Puglia may become increasingly rare. Cheesemakers and consumers alike are on high alert as they confront the harsh realities of climate change.

Stay tuned for more updates on this pressing issue affecting Italy’s agricultural heartland. The fate of burrata and mozzarella rests on the shoulders of dedicated artisans like Tafuno, who are working tirelessly to ensure these beloved cheeses remain a part of Italy’s culinary landscape.