Italy's picturesque Campania region is famous for its stretched curd cheeses also known as pasta filata. Host Will Studd travels to the region and finds it hard to resist the lingering flavor and sensual texture of buffalo cheese made with raw milk, or conciato romano a sheep's milk cheese aged in terracotta jars, that dates back to the days of the Roman Empire. He also gets a lesson in wood-fired pizza making from a Countess. Then Will heads to the coast and learns about the traditional cow's milk, stretched curd cheese, caciocavallo or cheese on horseback. Finally, he visits the underground maturation rooms of Casa Madaio, where the finest examples of this cheese are aged.