Caseificio Carbone

In Moiano, a hamlet of Vico Equense, Caseificio Carbone produces Provolone del Monaco DOP using family techniques handed down through generations. Among the largest Campanian producers of this pasta filata cheese, the company starts with raw milk and ages it for one hundred and eighty days, until it obtains wheels weighing between two and a half to eight kilograms, in which the sweet buttery note characteristic of the denomination develops. The connection to the territory extends beyond the product: Carbone plays a leading role in the protection consortium, where it helps set standards and safeguard the productive knowledge of the area, which the regulations limit to thirteen municipalities. Three sales points distribute the production, a sign of a short supply chain that remains anchored to the area of origin. More than replicating an industrial model, the cheesemaking factory interprets Provolone del Monaco as a cheese of identity, where long aging and the cheesemaker's touch are as important as the regulations.

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