The PDO Provolone del Monaco cheese is produced near the Lattari mountains, overlooking Sorrento and Capri. It is a semi-hard cooked cheese from the region Campania, which is produced within 48 hours after milking. Its flavour is irresistible; it tastes like butter, it is sweet with a slightly spicy note which makes you want to take another bite.
In order to make Provolone del Monaco cheese, raw milk is used: at least one fifth of said milk is supplied by cows belonging to the Agerolese breed. The stretched curd is left to harden, it is moulded, salted in brine, dried and left to age.
Provolone del Monaco cheese is similar to caciocavallo cheese, because of their elongated form. However, Provolone del Monaco ages for at least six months; this aging period together with the use of delicious Agerolese breed’s milk give the cheese a unique flavour.
One provolone cheese weighs around three kilos; it is tied up with raffia strings which divide the cheese into six wedges. The cream-coloured paste is elastic, compact and soft and displays eyes - a typical feature of mature raw-milk cheeses.
Cow's milk, kid rennet paste, salt.