Provolone del Monaco DOP

The cheese that represents us most. Provolone del Monaco PDO is made in the Lattari Mountains, just behind the Sorrento Peninsula, from raw cow’s milk. We stretch it by hand, tie it with rope and age it for at least six months, until it develops its full character.

Mild or sharp? Choose your size

The piquant note of Provolone del Monaco doesn’t come from spices or chilli: it is the natural result of ageing. It changes with the size you choose:

• Milder – 500 g and 3 kg: buttery and round, with just a hint of sharpness. Perfect if it’s your first taste, and for cheese boards.
• Sharper – 750 g, 1 kg and 5 kg: bold and intense, for lovers of strong flavours. Also excellent grated over pasta.

What it’s like

• Flavour: buttery at first, then bold, with the piquant note typical of ageing.
• Texture: semi-hard, compact, straw-coloured.
• Shape: like a slightly elongated melon, with fire-branded sides.

How to enjoy it

• In shavings, taken out of the fridge half an hour before: the best way to taste it for the first time.
• With honey and walnuts, or with a full-bodied Campanian red such as Aglianico.
• Grated over pasta: try it in pasta e patate or in gnocchi alla sorrentina.

Sizes and prices

The bigger the size, the better the price per kg. All the details are in our guide Provolone del Monaco: sizes and prices.

How to store it

• Wrap it in food paper, not cling film, and keep it in the least cold part of the fridge.
• Once cut, it keeps well for weeks.
• Take it out of the fridge half an hour before serving to bring out its full aroma.

How it reaches you

We always ship it chilled, with the refrigerated courier BRT Fresh or in a polystyrene box with ice. In Italy it arrives in 24–48 hours, with free shipping from €50; in Europe it takes 2–3 working days.

Frequently asked questions

What does PDO mean?
Protected Designation of Origin: Provolone del Monaco can only be made in its area of origin, the Lattari Mountains and the Sorrento Peninsula, following precise rules and with inspections.

How is it different from ordinary provolone?
It is made from raw cow’s milk, stretched by hand and aged at least six months: that is why it tastes buttery, with an entirely natural sharp note.

Is it suitable during pregnancy?
It is made from raw milk: during pregnancy, always ask your doctor.

Why is it called “del Monaco” (the monk’s)? Read its story.

Wrap it in food paper (not cling film, which makes it sweat) and keep it in the least cold part of the fridge.

Take it out half an hour before serving: at room temperature it releases all its aromas.

We pack every order by hand and ship Monday to Wednesday, so it never sits in a depot over the weekend. As these are food products, both fresh and aged, we cannot accept returns of undamaged goods. If your parcel arrives damaged, something is missing or there is a mistake, write to us within 24 hours: we will replace it or refund you.

Shipping policy · Returns & refunds