Provolone del Monaco offers a tangy, sharp bite that intensifies with age, maturing from 6 to 12 months. Hailing from the Sorrento Peninsula, this semi-hard cheese is made from mountain-grazed cow's milk, containing 33% fat—a 30% lower fat content than the runner-up. Its robust flavor profile makes it a zesty alternative to milder cheeses like Fontina Val d'Aosta, ideal for grating over pasta or slicing into antipasti.
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