Provolone del Monaco

Provolone del Monaco is a semi-hard, kneaded-curd, raw-milk cheese produced exclusively within thirteen named municipalities in the province of Naples. It must mature for at least 180 days, weigh between 2.5 and 8 kg, and contain a fat content of 40.5 % or more in the dry matter. At least 20 % of the milk used must come from the native Agerolese breed.

About this designation

Provolone del Monaco is registered as a PDO under file number PDO-IT-0466, with EU protection dating from 20 May 2005 (eAmbrosia identifier EUGI00000013658). The specification restricts cattle-rearing, production, and maturing to thirteen municipalities within the province of Naples: Agerola, Casola di Napoli, Castellammare di Stabia, Gragnano, Lettere, Massa Lubrense, Meta, Piano di Sorrento, Pimonte, Sant'Agnello, Sorrento, Santa Maria La Carità, and Vico Equense. Only raw cow's milk from animals lactating for no more than 230 days may be used. At least 20 % of that milk must derive from the native Agerolese breed. The cheese must mature for at least 180 days and achieve a maximum yield of 9 kg per hectolitre of milk processed. At marketing, each cheese must weigh between 2.5 and 8 kg, display a slightly elongated melon or headless pear shape, and carry a fat content of 40.5 % or more in the dry matter. The specification describes a sweet, buttery flavour with a light, pleasant spicy taste. Every cheese must be heat-stamped on every side with the words 'Provolone del Monaco' and the producer's identification number. The inspection body is ISMECERT, based in Naples, operating under standard EN 45011. The Consorzio di Tutela Provolone del Monaco DOP is the recognised applicant group.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 20 May 2005 under file number PDO-IT-0466 (eAmbrosia identifier EUGI00000013658).
• At least 20 % of the milk used must come from the native Agerolese breed of cattle, reared within the defined area.
• The specification sets a maximum yield of 9 kg of cheese per hectolitre of milk processed.
• Every cheese must be heat-stamped on all sides with the protected name and the producer's identification number before marketing.

Tasting notes

Campanian aged cow's milk pasta filata cheese from Sorrento peninsula, aged 6-18+ months. Straw-yellow to amber paste, firm hard texture, robust spicy-savory flavor with tangy umami notes and lingering piquant finish.

HoReCa use

Sliced for Campanian cheese boards; grated over rustic pasta; melted in regional preparations.

Packaging

• whole-piece-2.5-8kg
• half-piece-vacuum-1.5kg
• wedge-vacuum-300g
• grated-pre-pack-100g