The cloak behind the name
The monk in the name belongs to a story of trade, not a monastery recipe.
The most credited explanation of the name links it to cheese sellers arriving in Naples in heavy cloaks, who were likened to monks.
Provolone del Monaco
Provolone del Monaco is an aged, semihard stretched-curd cheese made from raw cow’s milk near Naples.
- Milk
- Raw cow’s milk
- Protection
- DOP
- Maturation
- At least 180 days
Stretched, shaped and suspended
Campania describes a labor-intensive process of heating and stretching the curd, shaping it by hand and suspending the cheeses in pairs. The long, melon-like form and the marks of the binding give the finished cheese a distinctive silhouette. The protected maturation minimum remains 180 days, as recorded in the official specification.
Where Provolone del Monaco is made
Production is limited to the 13 municipalities listed in Naples province, including Agerola, Gragnano, Sorrento, and Vico Equense. At least 20% of the milk comes from Agerolese cattle.
CampaniaA little goes a long way in pasta e patate
Try a little Provolone del Monaco grated or in small flakes in pasta e patate. Taste a piece first, then add the cheese gradually to the warm dish and check the seasoning. Reserve a few flakes for the table so diners can compare the cheese on its own with its contribution to the finished pasta.
What to pour with it
FianoTry Provolone del Monaco with Fiano in a cheese-and-wine tasting.
FalanghinaTry Provolone del Monaco with Falanghina in a cheese-and-wine tasting.
AglianicoTaste Provolone del Monaco with a wine made with Aglianico, choosing the bottle’s style to suit the cheese.
GrecoTaste Provolone del Monaco with a wine made with Greco, choosing the bottle’s style to suit the cheese.
Choosing Provolone del Monaco
Use the full protected name, Provolone del Monaco DOP, when choosing this cheese. The specification sets its maturation as follows: At least 180 days.
Keep the producer’s instructions
Retain the producer’s storage instructions when dividing the cheese into portions. If the seller cuts it for you, ask for the label information to accompany your piece.
Questions worth asking
Which milk is used?
The specification calls for raw cow’s milk.
Where is the protected area?
Production is limited to the 13 municipalities listed in Naples province, including Agerola, Gragnano, Sorrento, and Vico Equense. At least 20% of the milk comes from Agerolese cattle.
How long does it mature?
The specification gives these maturation requirements: At least 180 days.
