Provolone del Monaco DOP
The production center of Provolone del Monaco DOP is the municipality of Vico Equense, along with neighboring Agerola.
According to one theory, its name derives from its origins on monastic land.
Another theory attributes the name to the clothing of its cheesemakers, who wore a sort of long robe, or to the dark brown appearance of the aged cheeses.
It is a traditional stretched curd cheese, suitable for aging for up to two years.
Download product sheet
Characteristics
Region
Milk Origin
Appearance
compact, elastic, straw-yellow paste with few elongated holes
Taste
intense, decisive, stronger and spicier if seasoned
Pairings
White or red wines, light beers. Red tomato jam, spicy green tomato jam. Homemade bread.
Technical specifications
| Milk | cow's milk, raw, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | spun |
| Salting | brine |
| Seasoning | absent |
| Production | minimum 30 days |
| Fat | 45% Mgss |
| Weight | 1, 5-3 kg |
| Diameter | diameter 15-20 cm |
| Producers | cheesemakers of the Sorrento Peninsula |
| Whole Cheese Code | 1113700 |
| Cutted Cheese Code | 1113701 |
