Since ancient times appreciated and sought after for the production of cheeses, his majesty the milk that comes from the Lattari Mountains not only an excellent fiordilatte, but many other delicacies: from the "trecce" of Massalubrense gives to the morsels, scamorzine with hot pepper and the olives.

Agerola is the homeland of the dairy products", i.e.  of the Amalfi Coast. The excellent milk from Agerolese breed cows is the basis of the famous Provolone del Monaco DOP, the most characteristic of the Lattari Mountains cheeses, of the highest quality, legendary for its name and superb for its flavour, even when aged for more than 18 months .

The name comes from the "monaci”, the cheese makers who brought it to Naples, so called because, to protect themselves from the cold, they covered themselves with sackcloth, similar to that of the monks' sais. Aged in the cellars for between 4 and 18 months, it is a very fine cheese, which represents the added value of many dishes, starting with pasta and potatoes. In addition to the excellent fiordilatte, the milk of the Lattari cows also produces smoked provola and ricotta, which is considered ideal for pastiere.