Caso conzato, also recorded as conciato romano, is a cheese whose identity sits in the dressing as much as in the curd. Regione Campania lists it among its documented products, without claiming it is universal or unchanged everywhere.
The making begins with curd broken into granules about the size of a hazelnut, then left to settle. After roughly thirty minutes that quiet pause has done its work, and the mass is ready to be handled.
Whey is drawn off and the cheese is pressed by hand into fuscelle: food-grade plastic, or baskets of wicker. Those small moulds give the wheels their compact shape before any perfume is added.
Once dried, the forms are dressed—treated with an emulsion of olive oil, vinegar and wine, together with wild mint and thyme. Those treatments are said to give the cheese a particular consistency, an intense and penetrating aroma, and a flavour that lingers with its own peculiar character.