Genuine mozzarella is made from buffalo’s milk.  I’m really interested in knowing how Italians manage to milk buffalos.  Is it like the bull run of Pamplona, only a lot more hazardous because the Italians have to squeeze the udders and get the milk into an awaiting carafe?  Maybe a tranquilzer gun works best. Italians are so brave when it comes to their cheese.

Makes me enjoy the sustenance all the more knowing its arduous origins.