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.
|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|
|Milk:||full fat, raw, cow’s milk|
|Production period:||at least 30 days|
|Size:||15-20 cm diameter|
|Producers:||dairies from the Sorrentino Peninsula|