Provolone del Monaco DOP

“Provolone del Monaco DOP” is a semi-hard, stretched-curd cheese, aged, produced in the Sorrento Peninsula area – on the Lattari Mountains, a mountain range that separates Capri from Sorrento – exclusively with raw milk. The shape, which resembles that of caciocavallo, is slightly melon-like. What characterizes Provolone del Monaco DOP is the use of milk from Agerolese cows, found only in the municipalities of Agerola and Gragnano: this breed, in fact, due to the particularity of the grazing area, produces very high-quality milk, even if in modest quantities. Its rind, initially thin and yellowish in color, increases in thickness and changes color with ageing (which can vary from six to eighteen months), tending towards stone. The elastic and compact paste, without flaking, soft and with fine eyes, has a sweet and buttery flavor with a light and pleasant spicy taste that intensifies with time.

Ingredients: cow's milk, Agerola milk 20%, goat rennet, salt.
Origin of milk: Italy

Net weight: approx. 3 kg