Provolone del Monaco this cheese has been made on the Sorrento coastal peninsula since the 8th Century and is still made using the original traditional recipe. The curd is cut into fine grains using a traditional Sassa wooden tool and then this is spun and twisted until the paste is moulded into its required shape of a pear or cylinder. It is then dried and hung in a wine cellar for 4-18 months with periodic brine washings. The characteristic flavours and aromas of the region can be tasted in the cheese when it is ready for eating. In the most aged versions – which we prefer – the sharp tang of the curd is balanced by a sweet, almost bread-like undertone, creating a complexity that begs to be savoured.