(14 Jul 2009)
AP Television
Paestum, 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 stable
3. Close up of the nose and mouth of a buffalo as it chews
4. Medium shot of a buffalo getting its behind massaged
5. Wide shot of Vannulo Farm owner, Antonio Palmieri, walking through a pergola
6. SOUNDBITE (Italian), Antonio Palmieri, Vannulo Farm owner:
"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."
7. Wide shot of stable
8. Wide shot of buffalos in line as a worker washes the stable floor
9. Medium shot of automatic milking machine as a buffalo enters the milking station, the robotic arm scans its teat
10. Close up of robotic arms plugging milking valves onto the buffalo's teats
11. Close up of a row of buffalos eating organic hay
12. Medium shot of two buffalos eating hay
13. Close up of a buffalo after eating with his face covered in hay
14. Wide shot of exterior of the Vannulo cheese factory
15. Wide shot of mozzarella cheese laboratory
16. Close up of the maturing curd needed to make mozzarella
17. Medium shot of the ground curd being prepared by a mozzarella maker
18. Medium shot of a mozzarella maker adding hot water on the ground curd
19. Close up of the water and curd mozzarella dough as it worked with a stick
20. Close up of mozzarella dough as it worked with a stick
21. Medium shot of mozzarella makers dipping chunks of mozzarella dough in water and clamping it by hand into smaller pieces
22. Close up of mozzarella makers clamping the mozzarella dough by hand
23. Medium shot of mozzarella artisan making a mozzarella braid
24. Close up of a fresh mozzarella braid in the artisan's hand
25. Close up of a tile sign reading, "Vannulo Farm: Cheese Factory." Pan right to medium shot showing customers entering the cheese factory
26. Wide shot pan right of the interior of the cheese factory with customers in line
27. Medium shot of the handing over of a box of mozzarella cheese
28. SOUNDBITE (Italian), Antonio Palmieri, Vannulo Farm owner:
"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."
29. Medium shot of a customer ordering mozzarella
30. SOUNDBITE (Italian), Ferruccio Del Monte, Customer:
"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."
31. Wide shot of worker fishing mozzarella balls from a pool of whey brine
32. Close up of a worker draining a bag full of mozzarella balls
33. Medium shot of the Association of Buffalo Mozzarella Campana DOP, Vice President, Domenico Raimondo at the Paestum Archeological Site
34. SOUNDBITE (Italian), Domenico Raimondo, Association of Buffalo Mozzarella Campana DOP, Vice President:
"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."
35. Wide shot of buffalo leaving the pond and standing on a grassy field
36. Medium shot of the Association of Buffalo Mozzarella Campana DOP, Vice President, Domenico Raimondo:
"I am concerned by organic products because you can make so little, I mean, really little."
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23 июл 2015
