The oldest cheese in the world, prepared already by the Samnites at the dawn of the Roman Empire. If only one adjective were to be used, what suits you best is extreme, aged cheese. In fact it is practically impossible to try a combination with any type of wine. It is matured, after a long preparation, in amphorae, so that it can absorb all those smells that it will release so intensely when it comes out. It is a unique, unforgettable moment, it is as if all those years of history came out of that amphora at each seasoning. Washed with Pettole cooking water (it is homemade pasta, another specialty of Campania) because it contains starch and starch is a strong antibacterial. For more news, I refer you to the Italian cuisine website.