Climate Change Challenges Italy's Burrata Cheese Production

Rising temperatures are significantly impacting Italy's dairy sector, particularly in Puglia, a key region for burrata cheese production. Extreme heat is stressing cows, leading to decreased milk yields and affecting the quality of cheese produced. Fourth-generation cheesemaker Angelantonio Tafuno is among those who have had to scale back production volumes and shift to cheeses that require less milk.

Scientific studies, including those by Umberto Bernabucci from the University of Tuscia, indicate that heat and humidity can reduce milk yields by 3% to 20%, with possible reductions of up to 30% in some cases, while deteriorating the protein and fat levels essential for cheesemaking.

Data from the dairy research centre CLAL shows that Italian milk production decreased by an average of 17.2% between March and September from 2022 to 2024, compared to a 15.5% decline in the preceding three years.

While demand for Italian cheeses like burrata and ricotta is increasing due to tourism and exports, domestic milk supplies are tightening. Farmers are employing strategies such as installing cooling systems like fans and water misters, but these measures are costly and only partially effective.

Italy’s main farmers’ union, Coldiretti, warns of the risk of closure for nearly one in ten dairy farms nationwide. Some producers are shifting to traditional, low-intensity farming systems, managing breeding cycles to avoid peak summer lactation and accepting lower outputs to align with natural limits.