How Mozzarella is Made and other Treasures of Italy

I can finally show you, step by step, how Mozzarella is made.
I visited the farm and dairy of a friend, Francesco Savoia, in Roccabascerana, a small village in the province of Avellino, south Italy.
He has a number of mottled red cows (pezzata rossa in Italian) and besides producing Fiordilatte (cow’s milk Mozzarella) he makes a variety of cheeses.
One of the most satisfying to eat is Impiccato, the hangman’s Caciocavallo.
Caciocavallo, literally cheese on a horse, is a cheese straddled on a pole in pairs, for aging or, in ancient times, on horseback, for transport. This cheese is grilled hanging from a noose (hence the name).
The diet of the cows is very healthy, which guarantees the quality of the cheeses made by Francesco.