This is a wonderful slideshow, documenting cheesemaking in Italy from beginning to end. Excerpt:
The region of Molise is speckled with mountaintop towns, and even the smaller among them are likely to have a cheese factory, or caseificio—where ricotta, mozzarella, and other cheeses are made. Many are small operations, a dozen employees at most, where raw cow’s milk from the surrounding area is made into these unaged cheeses. Given that they’re best consumed as fresh as possible, it’s logical to have little production facilities just about everywhere: near the cows, near the people.