The cheeses of the Sorrento Peninsula are fantastic and are one of the delicacies of our area. If you want you can ask for a taste or order them from Laura….

• Provolone del Monaco: You can’t not taste this extraordinary local product . Provolone del Monaco is in the elite of world cheeses. In fact, it ranks 21st in the special ranking released by “Taste Atlas” on cheeses from around the world .
  The name “Provolone del Monaco” refers to the fact that the cheesemakers who disembarked at dawn in the port of Naples with their cargo of provolones from the various localities of the Sorrento Peninsula used to cover themselves with a sackcloth cloak, which was similar to the habit worn by monks, to protect themselves from the cold and damp. It is aged for at least six months, and the cream-colored paste with yellowish tones is elastic, compact, uniform and without flaking, soft and with typical eye formation. The flavor is unmistakable: sweet at times buttery with a light and pleasant spicy taste.
  “Provolone del Monaco PDO” is a semi-hard, aged pasta filata cheese produced in the Sorrento Peninsula-Monti Lattari area, exclusively from raw milk.
  Order a slice from Laura and you will taste the ..Paradise.
• Sorrento’s Treccia Sorrentina: This is a Treccia-shaped Sorrento mozzarella: a cow’s milk cheese with the characteristic shape of two strips intertwined with each other, which is given to it manually.
• Sorrento’s Bebe’ caciocavallo: In addition to the very old and renowned caciocavallo, on the Sorrento Peninsula here is produced, a cheese that looks very much like it: the “bebè di Sorrento” caciocavallo. The caciocavallo bebè takes its name from its shape, which ideally resembles an infant in swaddling clothes. It is a tasty typical Sorrento cheese made from cow’s milk with semi-cooked, spun dough. You can order both from Laura!