This book explores the history of Mozzarella di Bufala in Italy as well as the modern process of manufacture and the variations in form of this most exquisite and unusual of cheeses The history of genuine mozzarella is inextricably linked to the history of the Indian buffalo in Italy, a history born of terrible suffering and disease, nurtured by human perseverance and triumph, and flowering in the invention of one of the world8217s most prestigious food products The narrative introduces the place of mozzarella in the world of cheeses, the physiology and history of the buffalo, and the history of its herders It then closely examines the process of manufacture and explores several of the best producers in the two main areas of artisanal production, the Caserta province and the Paestum Plain