Say “Provolone” and your mind immediately goes to Auricchio. The reason lies not only in the nearly 150 years of company history – a milestone it will celebrate in 2027 – but also in its numbers. Above all, it lies in a unique, recognizable quality capable of giving the product distinctive characteristics that remain constant over time. A visit to the historic plant in Pieve San Giacomo (Cremona) last June 17th offered a firsthand look at this Italian dairy excellence, known and appreciated worldwide.
For Auricchio, originality is not just a hallmark of the brand, but a heritage of values and knowledge that unite past and present, tradition and innovation. As President Antonio Auricchio explains: “Our Provolone is an artisanal product: ‘truly still made by hand’. This is why we have invested heavily to safeguard the product and guarantee supreme quality from the selection of raw materials to the finished item. At the same time, we recognize the essential value of technological innovation, which allows us to have a safe product that meets the highest quality and hygiene standards, while remaining modern in terms of wrapping and packaging”.
The Pillars of Quality
“In production, there are four cornerstones that guarantee the quality of our Provolone – says Francesco Oneda, the plant manager –. The first is Auricchio milk, which comes mainly from the provinces of Cremona, Brescia, and Lodi, from dairy farmers with whom the company has long-standing partnerships. Before being unloaded, the milk undergoes rigorous testing to verify its suitability.“
Good raw material is like a racing car: without a good driver, it cannot win. “And this is where the cheesemakers come in – Oneda continues –. Ours are compared to great chefs who, thanks to their skill, manage to transform the same ingredients into a product with unique characteristics. Another crucial element is the rennet, which gives the cheese its flavor, aromas, and typical ‘bouquet’. The use of this rennet is what allows the Auricchio product to clearly stand out from the competition in annual blind tests. Finally, the fourth and final aspect is the handcrafting. The cheese is still shaped manually, adding that extra touch that guarantees a superior level of quality”.
The Provolone Auricchio range is divided into three main types, which differ in aging, organoleptic profile, shape, and culinary use: Provolone Dolce Auricchio, characterized by brief aging and a delicate taste; Provolone Piccante Classico Auricchio, featuring a bolder, sharper, and more intense flavor with a typical spicy note and a longer aging period; Stravecchio, which stands out for its particularly intense flavor and aging of up to 24 months.
Provolone Auricchio, an Icon of Made in Italy
With a turnover of over 430 million euros, the Auricchio Group is the leader in provolone production with a 50% market share, and is among the main producers of great traditional Italian cheeses. The company boasts eight production facilities in Italy and two commercial branches in the United States and Spain. Today, exports reach over 60 countries, including North and South America, Australia, Europe, the United Arab Emirates, and the Far East.
The Group produces and manages some of the most prominent internationally recognized Italian dairy brands, including Auricchio, Riserva Esclusiva Auricchio, Locatelli (for the US market), Giovanni Colombo, Ceccardi, La Pecorella, Cascine Emiliane, Gloria, Caseificio Villa, Caseificio Giordano, and 3B Latte.
In the United States, thanks to the acquisition of The Ambriola Company—one of the largest importers and distributors of Italian cheeses and Prosciutto di Parma—the Group exclusively distributes the Locatelli brand, a leader in the Italian sheep’s milk cheese segment on the American market.