Monday, May 3, 2010

What was that cheese? Food In Italy is all Important.

An article I found on Sorrento Info.  A great group of travel professonals in Sorrentol.
The generously allowed me to use their office a few days while living in Sorrento.  Kind and generous and a great source of accomdations and other info.  Be sure to see their web cam in the center of Sorrento.  You will feel like you are living there!

http://fwww.sorrentoinfo.com/

The Provolone del Monaco cheese

Besides being a beautiful natural and historic place, the Sorrentine Peninsula is famous for its gastronomy and delicious typical products. Among these products there is one of the most tasty and appreciated cheese all over the world: the Provolone del Monaco. It is produced on the Lattari Mountains, an area with a wholesome air, pasture lands and plenty of water.


In ancient times the product was brought to Naples to be sold because it was too expensive for the rural inhabitants. During the sea journey from the beach of Seiano to the port of Naples, shepherds used to wear a long mantle to shelter themselves from the cold so that they seemed real monks. That’s why the cheese is called ‘Provolone del Monaco’ (Monk’s Cheese).

Technically speaking, the Provolone del Monaco is the result of a raw milk processing. The milk comes from Agerolese cows and is rich in organoleptic properties. The cheese has a characteristic ‘pear’ shape, but it can also have a cylindrical one. After it has reached the desired shape, the pickle, drying and maturing phases follow. They are made in cellars for a period of time that goes from 4 to 18 months.

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