IT ALL BEGAN WITH A SECRET RECIPE

The story of the world’s best Provolone begins with a secret. The secret of one Gennaro Auricchio, who founded his own company in 1877 in San Giuseppe Vesuviano, near Naples. Using his own special recipe that gave his cheese a unique and unmistakable flavor, Auricchio provolone became an overnight success that has stood the test of time the world over.

AURICCHIO’S EVOLUTION

1877

Gennaro Auricchio launches his company based on his own handcrafted Provolone.

1898

In search for good quality milk and in order to meet the growing demand for Auricchio Provolone, the company expands to northern Italy.

1900

As Italians emigrate to other countries like the United States, the demand for Provolone requires further distribution.

1949

Gennaro Auricchio moves headquarters to Cremona, a fertile area rich in dairy cattle. Here he begins to organize the work of the cheesemakers and teaches them how to produce provolone, which up until then was almost unknown in those areas.

1997

Acquisition of Locatelli brand and sheep products division from Nestlè Italy, allowing the entire sheep milk processing cycle to be brought in house.

2011

Acquisition of Giovanni Colombo brand and the plant where it produces the PDO Gorgonzola, near the Pavia/Lombardy region.

2012

Auricchio Group continues to expand with the acquisition of Caseificio Villa and its DOP Taleggio and DOP Quartirola

2014

Acquisition of The Ambriola Company, one of the most important importers, converters and distributors of Italian cheeses and salumi in US.

2018

Acquisition of the Cascine Emiliane brand with the king of cheeses, the highest quality Parmigiano Reggiano completed the range of cheeses proposed by the Group.

2020

Auricchio expands its fresh cheese offerings with the acquisition of Caseificio Giordano makers of fine Scarmorza and Mozzarella cheese

2022

Growth continues with the acquisition of the 3B Latte company, a producer of fresh and soft ripened goat buffalo and cow’s milk cheeses.

HANDCRAFTED IN EVERY WAY

More than a brand line, Fatto a Mano, Da Sempre or “made by hand, always” has reigned supreme in the crafting of Auricchio Provolone. Even today this principle remains the beating heart of Auricchio. Starting with the generations old original, proprietary family secret rennet which defines the flavor of greatness, natural aging only refines that greatness to a distinct, robust classic and versatile Italian table cheese.

HOW OUR PROVOLONE IS MADE

1

UNO

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.

2

DUE

Expert dairymen “break the curd” and cook it to the perfect temperature. The curds are then laid on tables in order to allow complete drainage.

3

TRE

The curds are minced and spun at
about 70°C and are then crafted into shape by hand. The different shapes (“salame”, “mandarino”, “gigantino” etc.) are molded one by one.

4

QUATTRO

After passing through ice-cold water to set the shape, the cheese is dipped into brine tanks, where it stays for a
few hours (small sizes), up to twenty days (large sizes of 60 100 or 200 lbs).

5

CINQUE

The next steps are binding and aging, a process that takes up to 18 months. The product ages in monitored storage rooms equipped with advanced technologies that keep temperature, humidity and air circulation under control.

6

SEI

Once they reach the right level of maturity and flavor, the cheese is then proudly branded with the Auricchio name.

QUALITY & SUSTAINABILITY

Starting with the selection of the dairy farms to the choice of fodder, our milk undergoes qualifying testing and is processed in compliance with the strictest quality standards. From animal welfare to environmental impact, we support sustainable production throughout the entire supply chain.