Provolone del Monaco D.O.P. is one of Campania’s most emblematic cheeses, born in the hills surrounding the Sorrento Peninsula and the Monti Lattari. Made from raw cow’s milk — at least 20% from the prized Agerolese breed — and curdled with a blend of kid and calf rennet, this semi-hard stretched-curd cheese carries centuries of tradition in every bite.
Its name, “Monk’s Provolone,” recalls the cloaked shepherds who once descended from the mountains to Naples, their cloaks resembling monastic robes. The cheese itself matures for a minimum of six months, developing its signature melon-like shape, bound with raffia ties that leave gentle furrows along its rind.
Inside, the paste is compact yet elastic, cream-colored with golden hues and dotted with small, eye-like openings. The flavor is sweet and buttery at first, with a pleasant piquant note that becomes more pronounced as the cheese ages. With a fat content of no less than 40.5% and careful maturation, Provolone del Monaco achieves both richness and balance, a reflection of the terroir that nurtures it.
A true D.O.P. cheese, every wheel is strictly controlled and certified, guaranteeing its authenticity and its place among the great artisanal cheeses of southern Italy.
