In 1942 the maternal grandfather Giuseppe Cimino began work as a cheesemaker, with his gnarled hands “mozzando” (cutting off) the first mozzarellas, producing them with one of the finest milks, from the buffalo of the Piana del Sele. Driven by the desire to learn the art of cheesemaking and follow in his father-in-law’s footsteps, Gennaro also began, as a young man, to get involved in the family business and, in the 1980s, took over in order to bring it in line with the new market conditions. Today Caseificio Tre Stelle guarantees, and is synonymous with, excellence: a success achieved by producing speciality cheeses using traditional methods and innovating in production thanks to cutting-edge tools and technologies. The flavour of the Tre Stelle buffalo mozzarella, its pleasantly sour taste with a faint musky tone, that explosion of flavour that occurs while chewing, are the same now as when it was produced by the “bufalari” who sold it along the bumpy roads that led from Salerno to the temples of Paestum.