Product information
Like all cheeses, it is well suited to be part of a delicious cheese board, to make a great started or end of meal.
In addition, it is a very prized addition to add on top of traditional Neapolitan pasta dishes like pasta e patate or pasta alla nerano.
Cow Milk, salt, rennet.
Keep it in the fridge.
Provolone del Monaco di Agerola DOP
An old and traditional cheese, made in the city of Agerola, near Naples, renown for the production of cow cheese. Made from around 1700, when some shepherds moved to the Lattari Mountains and began exploiting the area’s extensive pastures, producing cheese, particularly caciocavallo.
It is a semi-hard, stretched curd, cow milk, aged in caves for at least 6 months to reach its distinctive a sweet, buttery flavour with a mild, pleasant pepper-like spiciness.
25.20 €
Product information
Like all cheeses, it is well suited to be part of a delicious cheese board, to make a great started or end of meal.
In addition, it is a very prized addition to add on top of traditional Neapolitan pasta dishes like pasta e patate or pasta alla nerano.
Cow Milk, salt, rennet.
Keep it in the fridge.
