Conciato Romano

An ancient cheese, made of a mix of fresh raw sheep, cow and goat milk from Castel di Sasso in the province of Caserta that dates back to the ancient Samnites, centuries before Christ: some say it is the oldest of all Italian cheeses.

After it is hand-pressed, salted and dried, it is washed in hot pasta water and pickled in olive oil, white vinegar, wild thyme and chili pepper from six months to two years. The taste is a bit similar, but more delicate, than formaggio di fossa. Thanks to its inclusion in the Slow Food Presidium, it's making a comeback.