This cheese, shown in Figure 1, is ripened for at least six months before being considered a PDO (Protected Designation of Origin) cheese, according to the Italian Regulation set in 2010 [1]. The PDO designation indicates the particular characteristics of quality of this cheese depending on local factors, such as: (i) milk origin (the milk used for cheese making is produced by cattle living exclusively in the manufacturing area), (ii) traditional cheese making process, and (iii) microclimate conditions of the production area. This cheese is cylindrical shape; it is characterized by having a creamy white pasta filata, and a smooth and yellowish rind. The smell of Provolone del Monaco is strong and penetrant, while the taste can be sweet or spicy, depending on the ripening time. According to the PDO regulation for the production of this cheese, an amount \(\geq 20\%\) of the milk used for making the Provolone del Monaco cheese must be obtained from cows belonging to the \"Agerolese\" breed, which originates from the Sorrento Peninsula area (located in the Campania Region, South of Italy). This breed produces milk with high butterfat content. The remaining \(80\%\) of the milk used for making the Provolone del Monaco cheese comes from different local cattle breeds (e.g., Frisona, Jersey, Brunalpina, and Podolica). According to the regulation for producing the Provolone del Monaco cheese, at least \(40\%\) of the dry matter feed for cows must come from fresh fodder. Only a few studies regarding Provolone del Monaco PDO cheese are available in the scientific literature. [PERSON] et al. [2] focused on lactic acid bacteria occurring during cheese manufacture and ripening. [PERSON] et al. [3] studied how ripening can influence the amounts of cheese fatty acids, \(\omega-3\) and conjugated linoleic acids (CLA). Also, diet can influence the composition of milk fat [4]. The results of these studies indicated that for Provolone del Monaco, the main fatty acids present were medium molecular weight fatty acids (\(43\%\)), ranging from C11:0 to C16:1 cis-9, during the first six months of ripening, and after this period of time, high molecular weight fatty acids (\(41\%\)) and low molecular weight fatty acids (\(8\%\)) were present. The minor acidic component, represented by the c9t11 conjugated linoleic acid (CLA), did not show significant differences during ripening. [PERSON] et al. [5] observed that Provolone del Monaco cheese sensorial attributes recognized as typical by consumers are vinegar odor, ripened flavor, and appearance of peculiarities, such as the number of holes (eyelets) of different forms and dimensions inside the cheese. The total fat, pH, protein, and moisture contents of Provolone del Monaco cheese have a significant effect on the degree of release of volatile compounds, including several free fatty acids (FFAs), and can affect lipase activity [6; 7]. Short chain fatty acids directly contribute to flavor, but fatty acids can also act as precursors for the production of a wide range of other volatile flavor compounds [8]. The principal pathways for the formation of flavor compounds in cheese during ripening are glycolysis, lipolysis, and proteolysis [8; 9; 10]. Glycolysis refers to the metabolism of residual lactose, lactate, and citrate. Lactate contributes to the flavor of acid-curd cheeses and probably also contributes to the flavor of ripened cheese varieties, particularly early in maturation. Acidification of the cheese has a major indirect effect on flavor since it determines the buffering capacity of the cheese and the growth of various microorganisms during ripening other than the activity of the enzymes involved in cheese ripening. Lactate can be oxidized to acetate and CO\({}_{2}\) by the non-starter lactic acid bacteria present in cheeses, and the availability of O\({}_{2}\) can be influenced by the size of the cheese and by the oxygen permeability of the rind or packaging material [11].