{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Happy buffalos make tasty mozzarella' data-url='/boclips/videos/5c54c3e0d8eafeecae164949' data-video-url='/boclips/videos/5c54c3e0d8eafeecae164949' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nHappy buffalos make tasty mozzarella\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP TelevisionPaestum, Italy, 1 July 2009  1. Medium shot of a buffalo enjoying a back massage 2. Wide shot of buffalos at the massage parlour inside the stable3. Close up of the nose and mouth of a buffalo as it chews4. Medium shot of a...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television\u003cbr/\u003ePaestum, Italy, 1 July 2009  \u003cbr/\u003e1. Medium shot of a buffalo enjoying a back massage \u003cbr/\u003e2. Wide shot of buffalos at the massage parlour inside the stable\u003cbr/\u003e3. Close up of the nose and mouth of a buffalo as it chews\u003cbr/\u003e4. Medium shot of a buffalo getting its behind massaged  \u003cbr/\u003e5. Wide shot of Vannulo Farm owner, Antonio Palmieri, walking through a pergola\u003cbr/\u003e6. SOUNDBITE (Italian), Antonio Palmieri, Vannulo Farm owner: \u003cbr/\u003e\"Naively, people think you need a skilled cheese maker to make good mozzarella, that too, but most importantly you need good milk and good milk comes from good nutrition and the animal's quality of life.\"\u003cbr/\u003e7. Wide shot of stable \u003cbr/\u003e8. Wide shot of buffalos in line as a worker washes the stable floor\u003cbr/\u003e9. Medium shot of automatic milking machine as a buffalo enters the milking station, the robotic arm scans its teat\u003cbr/\u003e10. Close up of robotic arms plugging milking valves onto the buffalo's teats\u003cbr/\u003e11. Close up of a row of buffalos eating organic hay\u003cbr/\u003e12. Medium shot of two buffalos eating hay\u003cbr/\u003e13. Close up of a buffalo after eating with his face covered in hay\u003cbr/\u003e14. Wide shot of exterior of the Vannulo cheese factory\u003cbr/\u003e15. Wide shot of mozzarella cheese laboratory\u003cbr/\u003e16. Close up of the maturing curd needed to make mozzarella\u003cbr/\u003e17. Medium shot of the ground curd being prepared by a mozzarella maker\u003cbr/\u003e18. Medium shot of a mozzarella maker adding hot water on the ground curd\u003cbr/\u003e19. Close up of the water and curd mozzarella dough as it worked with a stick\u003cbr/\u003e20. Close up of mozzarella dough as it worked with a stick\u003cbr/\u003e21. Medium shot of mozzarella makers dipping chunks of mozzarella dough in water and clamping it by hand into smaller pieces\u003cbr/\u003e22. Close up of mozzarella makers clamping the mozzarella dough by hand \u003cbr/\u003e23. Medium shot of mozzarella artisan making a mozzarella braid \u003cbr/\u003e24. Close up of a fresh mozzarella braid in the artisan's hand\u003cbr/\u003e25. Close up of a tile sign reading, \"Vannulo Farm: Cheese Factory.\"  Pan right to medium shot showing customers entering the cheese factory\u003cbr/\u003e26. Wide shot pan right of the interior of the cheese factory with customers in line\u003cbr/\u003e27. Medium shot of the handing over of a box of mozzarella cheese\u003cbr/\u003e28. SOUNDBITE (Italian), Antonio Palmieri, Vannulo Farm owner: \u003cbr/\u003e\"We only sell on site, we don't sell outside. Rather, if someone comes asking for more than 10 pounds, my employees call me. And I want to know why they need more than 10 pounds.\"  \u003cbr/\u003e29. Medium shot of a customer ordering mozzarella\u003cbr/\u003e30. SOUNDBITE (Italian), Ferruccio Del Monte, Customer: \u003cbr/\u003e\"I think it's excellent. You can actually taste the difference from other mozzarella. I don't want to�but there is definitely a difference.\" \u003cbr/\u003e31. Wide shot of worker fishing mozzarella balls from a pool of whey brine\u003cbr/\u003e32. Close up of a worker draining a bag full of mozzarella balls\u003cbr/\u003e33. Medium shot of the Association of Buffalo Mozzarella Campana DOP, Vice President, Domenico Raimondo at the Paestum Archeological Site\u003cbr/\u003e34. SOUNDBITE (Italian), Domenico Raimondo, Association of Buffalo Mozzarella Campana DOP, Vice President: \u003cbr/\u003e\"Mozzarella travels in refrigerated containers or refrigerated trucks, or in airplanes with refrigerated compartments. They travel at 4-degree Celsius, which is the ideal temperature for conservation. Mozzarella has a shelf life of 15-20 days, depending on the production technique.\"\u003cbr/\u003e35. Wide shot of buffalo leaving the pond and standing on a grassy field \u003cbr/\u003e36. Medium shot of the Association of Buffalo Mozzarella Campana DOP, Vice President, Domenico Raimondo: \u003cbr/\u003e\"I am concerned by organic products because you can make so little, I mean, really little.\"\u003cbr/\u003e37. Medium shot of two water buffalos bathing in an artificial pond\u003cbr/\u003e38. Wide shot of a herd of buffalos bathing in an artificial pond\u003cbr/\u003e39. Close up of water buffalo dipping his head in the water\u003cbr/\u003eIn the southern Italian region of Campania, buffalo mozzarella is a regional delicacy. \u003cbr/\u003eWhile producers struggle with increasing distribution costs due to the economic crisis, one mozzarella maker has decided to go organic and hyper-local. \u003cbr/\u003eThese are perhaps Italy's happiest buffalos. They are enjoying a sumptuous back massage and afterwards, they eat a bit of organic hay and have a nap.\u003cbr/\u003eWhen they say happy cows make good cheese, the same goes for buffalos, they make delicious mozzarella .\u003cbr/\u003eThe buffalos live on Antonio Palmieri's all organic farm, which has been in the family for three generations.\u003cbr/\u003eHe says that the secret is \"good milk and good milk comes from good nutrition and the animal's quality of life.\"\u003cbr/\u003ePalmieri's farm also takes a different approach to milking. \u003cbr/\u003eLast year, Palmieri applied Swedish technology designed for milking cows, to the much sturdier water buffalo. \u003cbr/\u003eOperated by computerized machines, four milking stations allow the buffalos to be milked at their convenience. \u003cbr/\u003eEvery buffalo wears a chip around their neck that contains personal information, such as how much milk they can produce and the exact location of their teat.  \u003cbr/\u003eOnce the milk has been extracted, the mozzarella making can begin.\u003cbr/\u003eAfter the curd has matured and has been ground, mozzarella makers add hot water.\u003cbr/\u003eThey then knead a dough out of the mixture.\u003cbr/\u003eChunks of mozzarella dough are then dipped in water and clamped by hand into smaller pieces.\u003cbr/\u003eThen, they are ready to be sold at the shop.\u003cbr/\u003ePalmieri's farm is a one-stop shop for mozzarella. \u003cbr/\u003eCustomers, like Ferruccio Del Monte, don't mind queuing for the organic cheese balls: \"I think it's excellent. You can actually taste the difference with other mozzarella.\" \u003cbr/\u003ePalmieri explains that he wants to keep production levels low to preserve quality. \u003cbr/\u003eIn Italy, milky, juicy balls of mozzarella cheese represent a multi-million dollar industry.\u003cbr/\u003eIt is protected under its own brand, the Association of Buffalo Mozzarella Campana DOP (MBC).  \u003cbr/\u003eThe Association includes 130 industrial-size producers and outputs three hundred thousand tons of branded mozzarella a year, both for national and international distribution.   \u003cbr/\u003eMBC Vice President, Domenico Raimondo, doesn't think it is possible to make organic mozzarrella on a large scale.\u003cbr/\u003eHe says the MBC association should stay focused on protecting the product and increasing its brand awareness.\u003cbr/\u003eAccording to Palmieri, mozzarella is made up of 99 flavours that come directly from the milk.  \u003cbr/\u003eThis means that whatever the buffalo eats, shows up on the milk and affects the flavor of the mozzarella.     \u003cbr/\u003eStress can also affect the mozarella's taste.\u003cbr/\u003eThat's why females get a 3-month vacation right before giving birth.\u003cbr/\u003eThey spend their time lounging around in the man-made pond or socializing with the bull on the grassy field.  \u003cbr/\u003eMass produced high quality mozzarella that bears the Mozzarella di Bufala Campana trademark can cost wholesale buyers $6 a pound, Italian customers pay twice as much in shops, and in New York delis, mozzarella fans can pay up to $20 a pound. \u003cbr/\u003ePalmieri instead, sets his own price - $8 a pound. \u003cbr/\u003eEvery day, he sells out all 600 pounds of his mozzarella by noon. \u003cbr/\u003eanimals wacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci 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