Climate Crisis Hits Italy: Cows Produce Less Milk, Burrata at Risk

UPDATE: Climate change is increasingly threatening Italy’s cheese production, particularly in the Puglia region, where farmers are struggling with reduced milk yields from their cows. As temperatures soar and droughts become more frequent, cheesemakers like Angelantonio Tafuno are forced to adapt to the harsh realities of a warming planet.

In a striking shift, Tafuno, a 32-year-old fourth-generation cheesemaker, is scaling back traditional production of his family’s renowned burrata and mozzarella. Instead, he is focusing on developing specialty aged cheeses that require less milk, a move he describes as crucial in response to the ongoing climate crisis. “Doing more with less is necessary as climate change endangers our business,” Tafuno stated.

Recent reports highlight that extreme weather linked to global warming has led to significant reductions in milk supply, impacting not just Tafuno, but many other cheesemakers in Puglia, a region responsible for a majority of Italy’s beloved burrata. The Podolica cows, known for their rich milk, are producing less due to these adverse conditions, forcing farmers to rethink their operations.

As temperatures rise, the consequences are dire. Cheesemakers have noted a direct correlation between the heat and milk production, with some reporting declines of over 20% in yield. This dramatic shift threatens not only local businesses but also the culinary heritage of Italy, which heavily relies on dairy products.

The urgency to adapt is palpable. Tafuno’s approach reflects a broader trend in the industry as producers scramble to find solutions to ensure sustainability. He emphasizes that the focus on artisanal cheese varieties is not merely about survival; it’s about preserving the culture and identity of Italian cheesemaking in the face of climate challenges.

Cheesemakers across Puglia are now experimenting with different breeds and techniques, striving to create products that can withstand the changing climate. The situation is a wake-up call, urging the industry to innovate or risk losing a significant part of its identity.

As Italy grapples with this crisis, the implications extend far beyond the borders of Puglia. The global demand for Italian cheeses continues to grow, and any disruption in production could lead to heightened prices and scarcity on an international scale.

WHAT’S NEXT: The fate of burrata and other dairy products hangs in the balance. As summer temperatures continue to rise, the focus will be on how quickly and effectively cheesemakers can adapt to new conditions. The industry is under pressure to innovate rapidly, with consumers likely to see changes in their favorite cheeses in the near future.

This urgent situation highlights the significant impact of climate change on daily life and the food we cherish. Stay tuned for more updates as farmers and cheesemakers navigate these unprecedented challenges in Italy’s agricultural landscape.