Provolone del Monaco

Tasting

It has a slightly elongated melon shape, with yellowish thin rind and longitudinal inlets in correspondence with the ties. The pasta is cream-coloured with yellowish tones, flexible, compact and uniform with no flaking, and soft. Taste is sweet and slightly piquant. Perfect to be consumed as an accompaniment to orange jam, figs or chestnut honey, served as an appetizer or dressing for some first courses. It is ideal together with a good red wine Taurasi DOCG.

Tradition

The name of this cheese comes from a big misunderstanding. First evidences of Provolone production date back to 1700, when cheese makers travelled to Naples to sell the product. Wrapped in heavy travel cloaks they were often confused with itinerant monks, in this way soon people began to call them by that name, and cheeses that led became the provolone of Monk. The high quality of the cheese is determined by the raw materials.

The milk of the Agerola cow was converted into tasty cheese already in the third century B.C. by the Picentini when they settled on the hills of Agerola and made them suitable for breeding and for agriculture. Their legacy has been passed down over the centuries and has been gradually consolidating to the point that the Bourbons decided to facilitate it by creating hybrids of the finest cattle breeds. Moreover, it should not be overlooked the microclimate where cheese is processed and seasoned. These factors, combined with craftsmanship and popular traditions, make it unique.

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