Traditionally, mozzarella, that bouncy, grassy-fresh ball of a cheese, is made with the milk of the water buffalo in the Campaniaregion of Southern Italy.
"You know that if you fire those three or four key members of staff the company would shut down immediately, and all the workers would lose their jobs, including those who have no links, " says Gianpaolo Capasso, the head of the agency in the Campaniaregion.