Provolone del Monaco DOP is a stretched-curd cheese aged in the Monti Lattari mountains between Naples and the Sorrento Peninsula. The name "del Monaco" comes from the monastic robes worn by cheesemakers who crossed the gulf by boat to sell their cheese at Naples markets.
Produced with raw milk from Agerolese cattle, it is still crafted by hand according to centuries-old traditions. The cheese is aged in natural caves for at least six months, during which it develops a piquant and complex flavor.
Its smooth, golden rind encases a compact paste with slight holes. It's perfect grated over pasta, paired with honey and preserves, or simply sliced into shards.
