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Caciocavallo del Monaco is an Italian cheese made from cow's milk and is produced in Campania
Many always think that the name of this cheese derives from its beneficiary, but it is not. This cheese is named in this way from the alias of the person who produced it for the first time and that means "being a mountain shepherd who used to attend wakes and comfort the widows 'Monacale'. This cheese presents a flavor that ranges from sweet to spicy, which is produced in limited quantities in Vico Equense and is purchased mostly by residents or a select clientele. In spring it is produced from cow's milk and its maturation varies from 5 to 12 months, under which the appearance, taste and texture vary. Short ripening produces a less clear-looking cheese with a sweet taste and is made with beef rennet. The longer the ripening, the less cheese becomes Clear,