Provolone del Monaco DOP
From: http://www.politicheagricole.gov.it/Comunicazione/Comunicati/20100211_Provolone_Monaco_DOP.htm
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"This award recognizes a product inextricably linked to traditional territory and confirms the excellence of a sector of vital importance such as milk, which marked the history of our food."
Minister of Agriculture and Forestry Luca Zaia welcomes the inclusion of the name Provolone del Monaco DOP in the EU's Official Journal (Series C 140, 20.6.2009).
Provolone del Monaco is produced in some municipalities of the province of Naples. This is a semi-hard cheese made of spun paste and aged for at least one hundred eighty days.
Its specificity is the result of a combination of factors peculiar to the Lattari Mountains, on the Sorrento Peninsula, in particular sensory characteristics of milk, produced exclusively from cattle raised on the territory of the transformation process that reflects today craft traditions, passed down from generation to generation, and the particular climate that characterizes the work of and seasoning.
The member companies of the Association are proposing 13, and produce 22 thousand pounds a year.
The name "Provolone del Monaco" dates back to ancient times and is closely linked to the way in the past, this cheese was transported for sale to the market in Naples. Due to the imperviousness of the links the best way to reach Naples was that of the sea: a long and arduous journey that began in the middle of the night. The provolone were loaded onto boats and oars for the farmers dry the sea and the night they would cover with a large cloak similar to the clothes worn by monks. Since then the name has always been Provolone Monaco.
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