Caseificio Perrusio

In Meta, on the Sorrento Peninsula, Caseificio Perrusio has been producing Provolone del Monaco DOP since 1965 with milk collected from the Monti Lattari and surrounding areas. The semi-hard spun paste takes shape according to the production specifications (disciplinare), and each piece—between 2.5 and 8 kilograms—bears the characteristic silhouette of the denomination. Aging is the slow part of the craft: at least 180 days, during which the cheese develops the sweet buttery aromas that distinguish it from other provolones. The company combines artisanal processing with modern facilities, working exclusively with Italian milk, and four generations of the founding family continue to oversee production. Half a century of activity has given the dairy time to establish a standard and maintain it batch after batch. While not open for visits, the Provolone del Monaco that emerges remains one of the most recognizable interpretations of the milk from the Lattari mountains, where pasture and aging are as crucial as the cheesemaker's hand.

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