Discovering Provolone Cheese of Italy
Provolone cheese, with its distinct flavor and versatile nature, holds a special place in the heart of cheese connoisseurs. Whether […]
Discovering Provolone Cheese of Italy Read More »
Provolone Del Monaco Cheese
Definition and Origin
Provolone del Monaco is a semi-hard pasta filata cheese from Italy’s Campania region. It holds Protected Designation of Origin status, linking it specifically to Monti Lattari. This cheese is traditionally pear-shaped and bound with raffia, weighing between 2.5 and 8 kilograms.
Its name honors the shape resembling a monk’s hood, not monastic production. The cheese is made from raw cow’s milk sourced from Agerolese cattle. Aging lasts a minimum of six months, developing its characteristic flavor and texture.
Production Process
Production begins with raw whole milk from local breeds, heated and coagulated with lamb rennet. The curd is cut, rested, and then stretched in hot water—the signature pasta filata technique. This stretching creates the cheese’s fibrous, compact structure.
After molding, the cheese is brined for several hours to form the rind. It matures in natural caves for six months to two years. Raffia bindings support the shape and allow for proper air circulation during aging.
Sensory Profile
Provolone del Monaco has a thin, smooth, straw-yellow rind. The paste is compact and pale yellow with occasional small eyes. Its texture is firm yet supple, typical of stretched-curd cheeses.
Flavor is delicate and buttery when young, intensifying to piquant and spicy with extended aging. Aromatic notes include hay, butter, and toasted nuts. The finish is persistent and pleasantly savory.
Culinary Uses
This cheese serves well as a table cheese, grated over pasta, or melted in cooked dishes. It pairs excellently with robust red wines like Aglianico. Its melting qualities make it ideal for traditional Italian baked recipes.
Younger versions are perfect for sandwiches and antipasti. Aged Provolone del Monaco enhances risottos and stuffed meats. It also complements fresh fruits like pears and figs in cheese boards.
Regional Significance
Provolone del Monaco is exclusively produced in specific municipalities of the Monti Lattari area. This geographic limitation ensures unique environmental influences on the milk and aging process. The PDO certification protects its traditional methods and origin.
It represents a key economic and cultural product for small-scale dairy farmers in Campania. The cheese preserves ancient pasta filata techniques passed through generations. Its recognition helps maintain biodiversity of local cattle breeds.