Provolone del Monaco DOP, 3 kg Approx. kg, Aged at least 6 months in Cave, Typical Cheese Monti Lattari, Sorrento Peninsula

Production method: The milk used is coagulated for 40-60 minutes with the addition of rennet in kid paste or natural rennet liquid of veal. The shapes obtained, once hardened in cold water and salted in brine, are tied in pairs and hung on special slots where they dry for 10-20 days, then they are put to age in cave for at least 6 months; Appearance and taste: Provolone del Monaco PDO has a shape similar to that of an elongated melon or a pear without head, divided into a minimum of six faces, weighing between 2.5 and 8 kg. The taste is sweet and buttery, distinguished by a pleasant variously spicy taste, which is more penetrating and intense with the protrtrtrtrtreach Manufacture History: The Provolone del Monaco PDO finds its ancient origins in the dairy production of the Lattari Mountains and the Sorrento Peninsula. The birth of the name is instead linked to the history of its commercialization: the farmers who produced this cheese reached by sea Neapolusually covered with a large cloak similar to a twill weave, thus taking on an aspect that recrecrecrecrecrecrec;i GASTRONOMY: It is used as an ingredient in numerous recipes of Neapolitan cuisine, but its characteristic flavor makes it very popular as a table cheese. Particularly suitable for the combination with a red wine such as the ola Sorrentina PDO, especially for the most aged cheese; Distinctive note: The organoleptic qualities, texture and elasticity that make Provolone del Monaco PDO unique are the result of the exceptional quality of Agerolese cow's milk, which allows you to obtain a paste particularly suitable for spinning