Provolone del Monaco DOP

Provolone del Monaco comes from the Lattari Mountains, just above the picturesque towns of Positano and Sorrento, overlooking the stunning Bay of Naples and the island of Capri. Despite its name—“The Monk’s Provolone”—there are no monks involved in its making. The name actually comes from the early cheesemakers who would descend at sunrise to the Naples market, wrapped in heavy cloth bags to protect against the mountain chill. To the locals, they looked like monks. Made exclusively with raw cow’s milk, Provolone del Monaco is a pasta filata (stretched curd) cheese. The curds are masterfully pulled and stretched by hand through meticulous and repeated movements—an artisanal technique passed down through generations. Once shaped, the cheese is bathed in brine and tied by hand using traditional methods. Then comes the aging: anywhere from 6 to 24 months, allowing flavors to deepen and intensify. How to enjoy it? Slice it and savor it with fresh bread. Or grate it into the iconic local dish: Spaghetti alla Nerano Region: Naples, Italy Milk: Cow Size: approx 250g wedge cut to order