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Making mozzarella at a farm dairy near Altamura: There are more than 400 different cheeses in Italy. Most of them are still made at small farm dairies. And there’s nothing like the taste of fresh mozzarella. Entering the small, farm dairy at masseria La Selva between Altamura and Matera feels like opening a forgotten page in a history book. In Denmark, 97% of all cheese and dairy products are supplied by a few huge co-operative dairy plants, while the Italians seem to have skipped the industrialization of dairy farming all together. La Selva still produces cheese and milk in a room next door to the stables, where a herd of 30-40 curious cows are munching hay. The distance from farm to fork is nonexistent.
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