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Provolone del Monaco PDO
Raw milk
The uncontaminated uniqueness of the Sorrento Peninsula and the Monti Lattari, the highest quality milk from Agerola and the skill of local cheesemakers create this exquisite spun paste cream-coloured “melon”. Sweet and sharp flavour, amazingly rich aromas.
Provolone del Monaco PDO is a semi-hard, aged cheese made in the Sorrento Peninsula area – on the Monti Lattari, a mountain range separating Capri from Sorrento – exclusively from raw milk. The shape, reminiscent of caciocavallo cheese, is slightly melon-shaped.
It has as a specific characteristic for its production, the use of milk from Agerolese cattle, which to date is only widespread in the municipalities of Agerola and Gragnano, which in turn is characterised by very modest yields, but, on the other hand, produces milk of very high quality, due to the typical nature of the Monti Lattari area, the mountain range separating Capri and Sorrento.
It has a thin, yellowish-coloured rind, which gradually increases in thickness as it matures and the colour turns to stone. Maturation varies from a minimum of six months to up to 18 months.
The cream-coloured paste with yellowish tones, elastic, compact, uniform and without flaking, soft and with fine eye formation has a sweet, buttery flavour and a light, pleasant piquant taste that becomes richer with time.
.
- UV: Forma
- Weight: 2,5 kg
- Code: 903068
- TMC: 180 dys
- UV/CT: 1
- Price list: 07
UV = Trade unit | TMC = Shelf life at production | dys. = Days | CT = Carton
Provolone del Monaco PDO
Raw milk
The uncontaminated uniqueness of the Sorrento Peninsula and the Monti Lattari, the highest quality milk from Agerola and the skill of local cheesemakers create this exquisite spun paste cream-coloured “melon”. Sweet and sharp flavour, amazingly rich aromas.
Provolone del Monaco PDO is a semi-hard, aged cheese made in the Sorrento Peninsula area – on the Monti Lattari, a mountain range separating Capri from Sorrento – exclusively from raw milk. The shape, reminiscent of caciocavallo cheese, is slightly melon-shaped.
It has as a specific characteristic for its production, the use of milk from Agerolese cattle, which to date is only widespread in the municipalities of Agerola and Gragnano, which in turn is characterised by very modest yields, but, on the other hand, produces milk of very high quality, due to the typical nature of the Monti Lattari area, the mountain range separating Capri and Sorrento.
It has a thin, yellowish-coloured rind, which gradually increases in thickness as it matures and the colour turns to stone. Maturation varies from a minimum of six months to up to 18 months.
The cream-coloured paste with yellowish tones, elastic, compact, uniform and without flaking, soft and with fine eye formation has a sweet, buttery flavour and a light, pleasant piquant taste that becomes richer with time.
.
- UV: Forma
- Weight: 2,5 kg
- Code: 903068
- TMC: 180 dys
- UV/CT: 1
- Price list: 07
UV = Trade unit | TMC = Shelf life at production | dys. = Days | CT = Carton