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 By Courtesy of Gustiamo.com,
importer of Italy's Best Foods. |
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(please read)
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A wedge of
about 1 lb |
(proh voh LOH neh)
According to legend, Provolone del Monaco (which means monk) owes its name to a local cheese-maker nicknamed "the monk" because of his clerical nature... It seems he was a great comforter of souls, and as the story goes... of widows. It is one of the typical cow's milk cheese from the Sorrento Peninsula.
This impressive provolone, weighing from 3.3 to 6.61 lb. is a great example of what we consider a 'typical' cheese from the Campania region. It is still produced today, in very limited quantities, exclusively in Vico Equense, on the Sorrento peninsula. It is made from the milk of Agerolese cows which give a very low yield, but produce milk of superior organoleptic quality. The cows graze on the pastures of Mount Faito, which looks out over the Sorrento Bay in Tyrrhenian Sea.
It takes just a month to produce, but can be aged in the tufaceous (i.e., porous stone) caves of the area for two years or more, thus gaining a decided piquancy, without ever overpowering the inherent complexity of flavors and aromas.
It is a natural on homemade pizza.
By courtesy of Esperya, an Italian commercial website that makes
available a unique selection of typical food products- olive oil, wine, honey,
pasta, rice, desserts, charcuterie, cheeses, preserves, seafood - from all the
different regions of Italy, according to standards of genuineness and high
quality, and sell them by valorizing their traditional historical and cultural roots.
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