Thursday, April 19, 2012

Mozzarella making

We went to a mozzarella factory or caseficio before breakfast. The promise of free cheese got me up that early, but the education about cheesemaking was even better (for example, you can use cow's milk to make an imitation of true mozzarella made from water buffalo milk, but milk from sheep or goats won't work at all). And yes, fresh unpasteurized mozzarella really does taste better.
By noon we had visited two elementary schools where the students welcomed us as prilgrims walking through their towns on our way to Rome. But they were much more interested in Brio, who is the most patient and good-natured donkey in the world.