Provolone del Monaco DOP

DOP, minimum 6 months aged in natural caves. Made from raw milk with at least 20% from the rare Agerolese cattle breed, exclusively in the Monti Lattari mountains above the Bay of Naples. Sweet, buttery, and pleasantly piquant: the most celebrated cheese of the Sorrento Peninsula, produced by five generations of the De Gennaro family in Vico Equense — a caseificio active since 1850, with the cheese still hand-worked in the traditional pasta filata technique.

The name comes from the road. For centuries, the casari of the Monti Lattari would descend from their mountain farms towards Naples carrying wheels of this cheese, wrapped in heavy cloaks against the cold of the climb. The cloaks made them look like monks — and so the cheese became the Provolone del Monaco. The name carries the mountain, the journey, and the tradition in a single word.

Best at room temperature to release the full aroma. Excellent on a cheese board with fresh fruit and cured meats, on grilled bread, or melted into a baked aubergine parmigiana. The rind is not edible. Keep refrigerated between +4°C and +10°C; once cut, wrap and refrigerate.