What is the flagship of the company?

Naturally the provolone! In Italy, as in the world, provolone is identified with Auricchio to such an extent that it has become synonymous in the collective imagination. Since 1877 the company has undergone continuous evolution to become the consolidated reality it is today. The provolone Auricchio has remained special ever since: in fact, most of the processing today is still done by hand.

What makes it so special and recognizable?

Surely the fact that the Provolone Auricchio is still produced today following the old recipe devised by its founder Don Gennaro. The rennet is the exclusive Auricchio. The curd is processed by expert cheese makers and the dough, obtained from the cooking process, after resting naturally, is minced, made to spin in hot water and processed by hand to shape the various customary provolone shapes, including the classic salami, mandarin and gigantic. Once cooled and passed in brine, it is bound and matured at a carefully controlled temperature and humidity.

What is there in addition to provolone?

Today, the company has seven production units throughout Italy. Provolone remains the most representative product - 50% of the total sold in Italy and worldwide is in fact Auricchio brand but, in addition, each unit is dedicated to the production of specific local cheeses, allowing the company to produce and offer a more complete range of traditional Italian cheeses. Parmigiano Reggiano, Gorgonzola, Pecorini, Taleggio, just to name a few, known and appreciated throughout Italy, but also exported to 60 countries.

We are proud to bring Made in Italy to the World and we do it every day by offering the highest quality respecting our origins and traditions. "