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  • Monk’s provolone DOP

Monk’s provolone DOP


The production area for this cheese is in the municipality of Vico Equense and  the nearby Agerola. According to one theory, the name of Monk’s Provolone derived from the fact that it was originally produced on monastic lands. However, according to another theory, it was the due to the original cheese makers’ dress similar to a long monk’s habit whilst,  to yet another, it is down to the dark brown colour of the ripened forms.  It is a stringy paste with deeply rooted traditions that can be ripened for more than two years.

Organoleptic characteristics
Aspect: compact, elastic, yellow paste with several elongated holes
Taste: intense and distinctive, more piquant when ripened
Serving suggestions: White and red wines, lagers. Red tomato preserve, hot green tomato preserve. Homemade bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: stringy
Salting: in brine
Ripening: none
Production period: at least 30 days
Fats: 45% Mgs
Weight: 1.5-3 kg
Size: 15-20 cm diameter
Producers: dairies from the Sorrentino Peninsula