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It is produced with only fresh milk of Agerola cows. These are cows whose milk yield is not exceptionally high, in fact the main feature lies in the quality of this cow's milk.
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Provolone of the monk said of Sorrento or Gigante. A seasoned, semi-hard cheese produced in the Sorrentine Peninsula along with the Amalfi in the province of Salerno.
It is produced with only fresh milk of Agerola cows. These are cows whose milk yield is not exceptionally high, in fact the main feature lies in the quality of this cow's milk.
A milk with particular organoleptic characteristics, also dictated by the environment in which these cows graze: the Lattari Mountains. An unspoilt place whose green pastures give milk a strong taste and a musky aftertaste.
Its taste in fact enriches dishes that in the culinary tradition are called poor dishes. In fact, a touch of provolone of the monk also only grated to give a rich and intense taste to every dish.
Provolone Origin
It is said of the monk because the shepherds who went to the markets protected themselves from the cold inside of hooded jute tunics thus assuming the likeness of a monk.
In our store you can find it in 500g or 3kg.
Deadline: 8 months
Conservation: Fresco
Specific References
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