The "Provolone del Monaco DOP" is a semi-hard cheese made ​​of spun paste produced in Agerola exclusively with raw milk. The specificity of the "Provolone del Monaco DOP" is the result of a combination of factors typical of the production area, in particular of the organoleptic characteristics of the milk produced from TGA (autochthonous genetic type) Agerolese cattle bred on the territory, of the transformation process that still reflects the traditions and crafts and the particular microclimate that characterizes the environment of production and aging.