Spiced cheese is produced worldwide; probably, in the past, spices or herbs were added to preserve the cheese or to improve its taste. The most common spices employed are chilli, black pepper and truffle, but, in reality, the cheesemaker’s fantasy plays an important role. In the Latium region, many producers have completed their product range with spiced cheeses and, generally, use black pepper, chilli, pistachios, walnuts or rocket leaves.