Provolone del Monaco ✦

Provolone del Monaco

What it is

Cheesemakers crossed the bay of Naples before dawn, wrapped against the damp in sackcloth capes that made them look like monks — hence il monaco, the monk's provolone. At least a fifth of the milk must still come from the Agerolese, a local cow breed now down to a handful of herds.

In the kitchen

It melts well and finishes slowly: grate it into a sauce off the heat, or cut thick slices and give them an hour at room temperature. Straight from the fridge, the peppery finish never arrives.

Goes with

San Marzano tomato Olive oil Basil Black pepper Walnut Pear Prosciutto di Parma Eggplant

Also used with

Soppressata

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