Behind the Scenes of a Centuries-Old Cheesemaking Tradition
Picture this… it’s 1877 in San Giuseppe Vesuviano, just outside Naples. Gennaro Auricchio is tinkering with milk, salt, and curds in a small cheesemaking workshop. His goal? To craft a cheese whose unique, delicious taste would be enjoyed for generations to come. Fast-forward nearly 150 years, and every bite of Auricchio Provolone still carries echoes of that very first wheel. How do they do it? What’s the secret to retaining that authentic, unmistakable flavor over time? Let’s pull back the curtain!
A Recipe Carried Through Generations
From its founding in 1877, Auricchio has used a special and exclusive recipe for their Provolone; particularly the sharp or “piccante” version. This artisan approach, where quality, craftsmanship, and attention to every cheesemaking detail has given Auricchio Provolone the same incredible taste for four generations.
Auricchio is often referred to as “the first name in Italian provolone”; when people in Italy think “provolone,” they think Auricchio. The family motto is “Fatto a mano. Da sempre.” or “Made by hand. Always.” This still underlies everything about the cheesemaking process from milk selection to shaping, and aging. Every wheel of Auricchio Provolone follows that family tradition.
Traditions in the Details
- Milk-first philosophy. Auricchio carefully selects the highest quality cow’s milk, processed under careful conditions just as they did in 1877.
- Aging & maturation. Each variety of Auricchio Provolone get a specific treatment from delicate varieties like Giovane (young) to Dolce which matures around a month. Their iconic Piccante and Stravecchio varieties are aged much longer, with Stravecchio often over a year.
- Hand-finishing & shape. Every wheel still bears the mark of handcraftsmanship from the tying, the shaping, to the rind treatment. It’s all part of the traditional process passed down through the family for 4 generations.
Family & Passion: The Heart Behind the Flavor
The Auricchio family isn’t just a cheesemaking team; they’re the guardians of a legacy. Four generations (and still going) have preserved Gennaro’s original recipe, always keeping the aroma, taste, texture, and character true. Their passion shows up in every wheel: whether it melts to soft creaminess or bites with bold sharpness, you can taste the dedication.
The Many Tastes of Auricchio Provolone
Auricchio’s Provolone is a family of cheeses to enjoy, each matured differently to deliver distinct flavor, texture, and aroma:
- Provolone Giovane – young, fresh, soft, mild.
- Provolone Dolce – aged about a month; mild with buttery depth.
- Provolone Piccante – sharper, more resonant, made with the original 1877-style recipe.
- Provolone Stravecchio – aged the longest, deeply nutty and powerful.
- Provolone Gustoso – balanced and versatile; the best of both mild and bold.
Here are three tasty recipes featuring Auricchio Provolone to enjoy with your own family!
- Paccheri Stuffed Zucchini Parmigiana — layers of pasta, zucchini, sauce, and melted Auricchio Provolone combine for comfort food with a twist.
- Whole Wheat Fusilli with Fava Beans and Auricchio Sharp Provolone — bright, fresh beans meet bold sharp cheese in a satisfying pasta dish
- Carbonara with Auricchio and Guanciale Crackling — a reimagined classic; the sharpness of Auricchio Provolone adds new depth to a traditional carbonara.
Auricchio doesn’t just handcraft cheese; they’re passing down a 140-plus year family legacy. Every bite carries the memory of Gennaro’s first batch, the generations who refined his craft, and the homes that still enjoy Auricchio Provolone with family, friends, and festivities. For a home cook, that means you’re cooking not just with cheese, but with a taste of Italian tradition.
