That produced in the Land of the sirens and 'a typical stringy cheese hard, taste more' or less spicy, depending on the duration of maturation, ranging between six and eighteen months. The Hard, soft and creamy white in color, contains rare cracks lacrimanti.Capace to ensure the cultivation of vegetables tasty, wholesome and high quality, the Sorrentine Peninsula shows his ability to excel in the field of food and wine thanks to the work typical products manufactured, among them the so-called "Provolone del Monaco".
It is a delicious cheese, unmistakable flavor and is made according to ancient techniques lavorazione.Anche for this reason, the Provolone del Monaco the Sorrento Peninsula is the center of some legends such as, for example, which concerns the meaning of his own name.
In spite of appearances, in fact, this typical product of the dairy sector of the Sorrento Peninsula and Lattari, it was not invented by monks. L 'idea to call it by the name we know today, however, is probably due to the similarity of the saddle bags used by traders in ancient times, from the land of the Sirens, carrying in Naples and other cities this cheese resorting to' use saddlebags commonly carried on their shoulders by the monks of the quest (just monks).
L 'hypothesis, in each case, is not unique. According to others, in fact, the name of Provolone del Monaco cheese observing this was attributed to the shepherds from the mountains Lattari that carried it. Just these pastors, in fact, to protect from 'humidity of the sea and the night, were covered with a large cape that resembles the habit of monaci.Al beyond the legendary aspects, in any case, the Provolone del Monaco is considered unique for organoleptic characteristics.
It is a cheese of variable size, date production technology still completely handmade, can reach a weight of between five and ten kilograms.
Typical is the pear-shaped flask or cylinder that differentiates it from the classical caciocavallo for the lack of head closing its top. It comes with a hard crust and about half a centimeter thick, yellow dorato.È a typical stringy cheese hard, more or less spicy flavor, depending on the duration of maturation, ranging between six and eighteen months.
The Hard, soft and creamy white in color, contains rare cracks watery. In fact, the first cut at the time of tasting, in consequence of the transition from the cold of the place of natural aging at room temperature, it produces the typical "tear", the result of condensation of the fat present in the dough milky. It is produced from January to marzo.Come happens to almost all the traditional cheese, provolone del Monaco also the Sorrento peninsula and Lattari is linked to a breed of cattle: the'''' agerolese. The quality of milk from this cow, the synthesis of three genetic heritage (including the 'jersey') is regarded as exceptional.
The production of this cheese provides for the coagulation of milk (which occurs at 38 degrees)! 'Use of kid rennet. After thirty or forty minutes, clotting occurred, performing repeated breaches of the curd with the "sassa" (a rudimentary wooden thorn), reducing it up to the size of grains of wheat. Then we proceed to the pasta and the crushing of the same, drain and leave to mature, then you make the "spinning". The process of spinning is difficult in certain phases requires the intervention of two people pulling the curd and twist like a rope. When the dough holds, it gives them the form, followed by immersion in brine for a number of days equal to the pounds of weight, then begins the aging process, which takes place in well-ventilated and damp as limestone caves or cellars fund earth and lapiIIi.
When You book a nice apartment in Sorrento Apartment in Sorrento, with us You'll realize how beautiful and magic this town is.
Book our Sorrento apartment, and You'll enjoy the unique atmosphere of this beautiful town
It is a delicious cheese, unmistakable flavor and is made according to ancient techniques lavorazione.Anche for this reason, the Provolone del Monaco the Sorrento Peninsula is the center of some legends such as, for example, which concerns the meaning of his own name.
In spite of appearances, in fact, this typical product of the dairy sector of the Sorrento Peninsula and Lattari, it was not invented by monks. L 'idea to call it by the name we know today, however, is probably due to the similarity of the saddle bags used by traders in ancient times, from the land of the Sirens, carrying in Naples and other cities this cheese resorting to' use saddlebags commonly carried on their shoulders by the monks of the quest (just monks).
L 'hypothesis, in each case, is not unique. According to others, in fact, the name of Provolone del Monaco cheese observing this was attributed to the shepherds from the mountains Lattari that carried it. Just these pastors, in fact, to protect from 'humidity of the sea and the night, were covered with a large cape that resembles the habit of monaci.Al beyond the legendary aspects, in any case, the Provolone del Monaco is considered unique for organoleptic characteristics.
It is a cheese of variable size, date production technology still completely handmade, can reach a weight of between five and ten kilograms.
Typical is the pear-shaped flask or cylinder that differentiates it from the classical caciocavallo for the lack of head closing its top. It comes with a hard crust and about half a centimeter thick, yellow dorato.È a typical stringy cheese hard, more or less spicy flavor, depending on the duration of maturation, ranging between six and eighteen months.
The Hard, soft and creamy white in color, contains rare cracks watery. In fact, the first cut at the time of tasting, in consequence of the transition from the cold of the place of natural aging at room temperature, it produces the typical "tear", the result of condensation of the fat present in the dough milky. It is produced from January to marzo.Come happens to almost all the traditional cheese, provolone del Monaco also the Sorrento peninsula and Lattari is linked to a breed of cattle: the'''' agerolese. The quality of milk from this cow, the synthesis of three genetic heritage (including the 'jersey') is regarded as exceptional.
The production of this cheese provides for the coagulation of milk (which occurs at 38 degrees)! 'Use of kid rennet. After thirty or forty minutes, clotting occurred, performing repeated breaches of the curd with the "sassa" (a rudimentary wooden thorn), reducing it up to the size of grains of wheat. Then we proceed to the pasta and the crushing of the same, drain and leave to mature, then you make the "spinning". The process of spinning is difficult in certain phases requires the intervention of two people pulling the curd and twist like a rope. When the dough holds, it gives them the form, followed by immersion in brine for a number of days equal to the pounds of weight, then begins the aging process, which takes place in well-ventilated and damp as limestone caves or cellars fund earth and lapiIIi.
When You book a nice apartment in Sorrento Apartment in Sorrento, with us You'll realize how beautiful and magic this town is.
Book our Sorrento apartment, and You'll enjoy the unique atmosphere of this beautiful town
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