🧀 Provolone del Monaco

Provolone del Monaco is an Italian pasta filata (kneaded-curd) cheese with a protected designation of origin (PDO; entered in the EU register in 2010, eAmbrosia number PDO-IT-0466), made only from raw cow's milk from cows reared in the production zone. The specification calls it a semi-hard, matured cheese. Cattle rearing, production and ripening all take place in 13 municipalities of the province of Naples, including Agerola, Sorrento, Vico Equense and Massa Lubrense, in the Monti Lattari and on the Sorrento peninsula.

Milk and making. Only milk from cows that have been lactating for no more than 230 days is used, never heated above 40 °C. Coagulation takes about 40–60 minutes at 34–42 °C with solid kid's rennet or natural liquid calf's rennet, at least 50% of it kid's rennet. The curd is broken into grain-sized lumps and heated to 48–52 °C, then cut into strips, kneaded and moulded with water at 85–95 °C, hardened in cold water and brined for 8–12 hours per kg. The cheeses are tied in pairs, hung, dried for 10–20 days at room temperature and then matured at 8–15 °C.

Ripening. At least 180 days (six months), with a maximum yield of 9 kg of cheese per hectolitre of milk. After 7–8 months the crust thickens, the colour turns more yellow and the flavour becomes spicier.

Look and taste. The cheese has a slightly elongated melon or pear shape without a head and weighs 2.5 to 8 kg. The crust is thin, yellowish with slightly dark tones, almost smooth, with lengthwise grooves left by the raffia ties. The body is cream-coloured with yellowish tones, elastic, compact and soft, with "partridge-eye" holes up to 5 mm. Fat is at least 40.5% of dry matter. The flavour is sweet and buttery with a light, pleasant spicy note.

Name, Agerolese cattle and labelling. According to the specification, the name comes from traders who carried the cheese by rowing boat to the Naples market at night wearing greatcoats like monks' cassocks; the market workers called the boat "Il Monaco" and its cheese "the monk's provolone". The milk of the native Agerolese breed shapes the cheese: 20% Agerolese milk is enough for the typical flavour. Every cheese is heat-stamped on all sides with the name and the producer's number, and the label states the minimum share of Agerolese milk, the type of rennet and the ripening time if over six months.