Description
Provolone del Monaco PDO is a mature semi-hard spun paste cheese produced exclusively with raw cow’s milk, at least 20% of which is obtained from cows belonging to the Agerolese breed and 80% from different breeds (Frisona, Brunalpina, Pezzata Rossa, Jersey, Podolica), raised exclusively in the production area.
Production Area
The production area of Provolone del Monaco PDO is within 13 municipalities in the Province of Naples, in the Campania region.
Production Method
The milk is curdled for 40-60 minutes with either kid rennet paste or natural liquid calf rennet. Once the curd has reached the desired consistency, it is broken into grains the size of a corn kernel and left to rest for 20 minutes. The curd is then heated to 48-52 °C and left to rest for a further 30 minutes, after which it is removed from the whey and put in hemp cloths or perforated baskets. When the cheese is springy enough, it is cut into strips of varying sizes and spun. The cheese is shaped by hand with the addition of hot water (85-95 °C). The wheels are hardened in cold water and salted in brine, before being tied up in pairs and hung to dry from suitable frames for 10-20 days. The cheese is then left to ripen for at least six months in rooms with a temperature between 8 and 15°C. During this period, the cheeses are only washed and the mould is removed; they can also be brushed with Penisola Sorrentina PDO extra virgin olive oil.
Appearance and Flavour
The shape of Provolone del Monaco PDO is similar to an oblong melon or a pear without a neck. It is sub-divided into a minimum of six faces and has a variable weight of 2.5 to 8 kg. The cheese is springy, firm and uniform, with eyes of up to 5 mm in diameter. The rind is thin and almost smooth, with a yellowish colour that presents slightly darker hues, tending more towards deep yellow when the cheese has been ripened for more than 7-8 months, also giving the cheese a more consistent texture. It has a sweet, buttery flavour and a pleasant taste with varying degrees of spiciness, which becomes more penetrating and intense with aging.
History
The ancient origins of Provolone del Monaco PDO lie in the dairy production in the Lattari Mountains and the Sorrentina Peninsula. Its name is linked to the history of its commercialisation, when the need to find more commercial outlets led the farmers who produced this cheese to go to the markets in Naples. They arrived by sea and generally wore a large mantel similar to a cowl, making them look like monks. The people at the port nicknamed them “Monaci” (monks in Italian) to identify them; therefore, the cheese they transported was baptised “Provolone del Monaco”.
Gastronomy
In order to preserve its organoleptic properties, Provolone del Monaco PDO should be kept in the refrigerator at a temperature of 8 °C. It is used as an ingredient in many Neapolitan dishes, but its characteristic flavour also makes it a much-appreciated table cheese. It pairs perfectly with red wine like Penisola Sorrentina PDO, especially the maturer variety.
Marketing
The product is marketed as Provolone del Monaco PDO. It is sold year-round, whole or in pieces. It can also be vacuum-packed or packed in a protected atmosphere.
Distinctive Features
Provolone del Monaco PDO owes its unique organoleptic properties, texture and springiness to the exceptional quality of the milk obtained from the Agerolese breed, which produces a cheese that is particularly suitable for spinning.
