First, milk is poured into special stainless steel tanks, technically called “polyvalent”, and heated to a temperature of 37°C. Then, the exclusive Auricchio rennet is added.
Learn about our history and our values
Sharp, Mild and Young: Since 1877 Auricchio means Provolone.
For youngsters in their
DEVELOPMENTAL PHASE
For adults and
ATHLETES
A healthy choice at
ALL AGES
Still produced following
The original secret recipe
of “Don Gennaro”
Our milk
comes from breeding farms located within a 100km radius of our
production facilities.
First, milk is poured into special stainless steel tanks, technically called “polyvalent”, and heated to a temperature of 37°C. Then, the exclusive Auricchio rennet is added.
Expert dairymen “break the curd” and cook it at a temperature not exceeding 45°C. The curds, once whey has been taken away, lie for some hours on sloping stainless steel tables in order to allow complete drainage.
The curds are minced and spun at a temperature of about 70°C and are then crafted into shape by hand. The different shapes (“salame”, “mandarino”, “gigantino” etc.) are moulded one by one.
After passing through ice-cold water to fix the shape, the product is dipped in brine tanks, where it
stays for a few hours (small sizes), up to twenty days (large sizes of 50 or 100 kg).
The next steps are binding and maturing. The product is hanged in monitored storage rooms equipped with advanced technologies that keep temperature, humidity and air circulation under control.
Once they reach the right level of maturity, the cheeses are a thin film of transparent paper bearing an impression of the Auricchio brand and the name of the specific provolone variety. Small sizes are marked with an ink instead.