Yummy combinations and ideas with “del Monaco” cheese

The PDO Provolone del Monaco is a semi-hard cooked stringy cheese, typical of the Lattari Mountains in Campania.

Let’s start with its name, “Provolone del Monaco” would translate in “The Monk’s Provolone cheese”. However, monks have nothing to do with this story. The dairymen would descend at dawnfrom the Lattari Mountains to the market of Naples and would cover themselves with cloth bags to ward off the cold, looking like they were wearing a monk’s robe. They are the very core of this phenomenal cheese. 

PDO Provolone del Monaco cheese: milk, history and territory

The PDO Provolone del Monaco cheese is only made in Campania with raw Agerolese cow milk, an indigenous and endangered breed which also produces very little milk.

That little milk, however, is simply extraordinary, because it contains all the scents ofaromatic herbs typically found in the Mediterranean scrubland that the cows eat. 

With a milk like this one, we’re already off to a great start for an amazing cheese. Another vital element is the manual skill and craftsmanship of the master cheesemakers of Campania, that have spun paste to create wonders of taste for at least two centuries.

As we have already seen when we talked about Italian stretched curd cheeses, spinningis an ancient and spectacular ritual. The shiny and elastic fibres arestretched with incredible skill. Precise movements, repeated gestures and traditional wisdom: only in this way perfect cheese forms are born. 

Once shaped, Provolone del Monaco cheese is soaked in a brine bath and then is tied by hand with traditional ties. Right after is time for aging, from a minimum of 6 to a maximum of 18 months. 

If fresh, Provolone del Monaco cheese is sweet and round, if aged is more savory and spicy, a true explosion of taste. Whichever is your favourite, we have the perfect recipe to enhance its unique flavour.

Platters: let your fantasy run wild

A well-made platter can be a true masterpiece. An ideal way of making one would be to include different cheeses in order of processing and geographical origin, some cold cuts, some fresh or dried fruit, jams or honey and various kinds of bread, focaccia and breadsticks

Since we’re here, let me tell you about THE ultimate platter, read carefully: stracchino cheese, fresh Tuscan pecorino cheese, PDO Provolone del Monaco cheese, PDO Reserve Parmigiano Reggiano, mild PDO Gorgonzola cheese, PDO Fiore Sardo cheese, together with PDO Parma ham, Tuscan pork fatback, PDO Varzi salami and mortadella from Bologna.

Pair it with Italian honey, choosing the gems of each territory. A fragrant rhododendron honey, or some slightly bitter chestnut honey, as well as a bergamot honey, floral and slightly acidic, even some sunflower honey, light and delicate. 

Serve jams and various sauces in some nice little bowls. Orange jam, fig jam, berry compote, as well as caper, dried tomatoes or olives pate, or some artichoke cream, asparagus cream or – and this is a real treat – black garlic cream. 

Next some dried fruit aplenty and strictly seasonal fresh fruit, pears, apples, grapes, plums and everything you can find on market stalls.

Now, about bread: all kinds are good, Tuscan, Apulian, wholemeal, with seeds, with nuts or olives. Always remember some crunchy schiacciata, breadsticks and taralli crackers.

With first courses

Firstly, try it with some “spaghetti alla Nerano”, with fried zucchini and lots of basil, perfect for a summer dinner. Provolone del Monaco cheese is also great on “paccheri alla Norma”, pasta and eggplant,or diced in pasta salads. 

You have to absolutely try it on baked pasta. With heat, the cheese returns streaky and super tasty. It’s also exceptional on risotto, especially with yellow pumpkin and red radicchio. 

Provolone del Monaco cheese with meat and vegetables

Here’s some really yummy recipes. First place goes to a vegetarian preparation, cabbage rolls with a stringy heart of Provolone del Monaco cheese. You can bake them in the oven or in a pan with some nice tomato sauce, even a little spiciness works too.

Next is the second course of meat. Speaking of rolls again, try some loin rolls stuffed with sausage, porcini mushrooms and Provolone del Monaco cheese. 

If you need a less demanding dish without cooking, what about a bacon roll with Provolone del Monaco cheese and artichokes in oil? Or in an omelet roll, along with potatoes and bacon.

Finally, a dish that will drive children crazy, extra “saltimbocca alla Romana” (veal wrapped with prosciutto and sage marinated in wine or oil)with a slice of Provolone del Monaco cheese (better fresh than too mature).

The Provolone del Monaco cheese is a phenomenal cheese. History, territory, craftsmanship and great culture, as well as an unbelievable taste and a versatility that few other products have in the kitchen. 

Fresh or aged, just make sure you purchase it first, you will always find an excuse to bring it to the table later!