Will journeys to Italy's picturesque Campania region to look at stretched curd cheeses and finds it hard to resist the lingering flavour and sensual texture of buffalo cheese made from raw milk. After learning about Italy’s oldest ewe’s milk cheese, which is matured in a terracotta jar, Will gets a lesson from a Countess in how to make the perfect wood-fired pizza. He then heads to the coast to look at Cacio Cavallo, a traditional stretched curd cheese made with cow’s milk, before visiting the underground maturation rooms of Casa Madaio where the finest examples are aged.
