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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.

Caratteristiche organolettiche
Aspetto: compact, elastic, yellow paste with several elongated holes
Sapore: intense and distinctive, more piquant when ripened
Abbinamenti: White and red wines, lagers. Red tomato preserve, hot green tomato preserve. Homemade bread
Caratteristiche tecniche
Latte: full fat, raw, cow’s milk
Lavorazione: artisan
Pasta: stringy
Salatura: in brine
Stagionatura: none
Produzione: at least 30 days
Grassi: 45% Mgs
Peso: 1.5-3 kg
Dimensioni: 15-20 cm diameter
Produttori: dairies from the Sorrentino Peninsula