Provolone del Monaco PDO is a semi-hard, stretched-curd cheese made exclusively from raw cow’s milk. At least 20% of the milk comes from Agerolese cows, while the remainder may come from other breeds such as Friesian, Brunalpina, Pezzata Rossa, Jersey, and Podolica, all raised exclusively within the production area.
This area includes 13 municipalities located in the province of Naples, in Campania. Provolone del Monaco PDO has a shape reminiscent of an elongated melon or a pear without a head, with at least six sides. Its weight can vary between 2.5 and 8 kilograms.
Its texture is compact, homogeneous, and elastic, with small, irregularly distributed holes that can reach 5 millimeters in diameter. The rind is thin, almost smooth, yellow in color with darker hues, and tends to thicken and take on a deeper color with aging beyond 7-8 months. This process also makes the texture denser.
The initial flavor is sweet and creamy, but develops a spicy note that becomes more pronounced and persistent over time. It is highly prized both as a plain cheese and as an ingredient in many traditional Neapolitan dishes. It pairs particularly well with local red wines, such as Penisola Sorrentina DOP, especially the more mature versions of the cheese.
