Provolone Dolce Auricchio: Sweet Pasta Filata in Salame Form for Professionals
Auricchio Provolone Dolce is a sweet pasta filata cheese made from cow's milk, aged about one month, shaped as a 47 cm salame of approx. 6 kg and vacuum-packed in a Cryovac bag. Each carton contains 2 pieces. Compact pale straw-coloured paste, delicate milky flavour, even melting: a workhorse for deli counters, pizzerias, restaurants and sandwich bars. Storage at 4-6 °C, 180-day shelf life in the unopened pack.
What Is Provolone Dolce
Provolone is one of the great Italian pasta filata cheeses: the curd is spun in hot water like mozzarella, then moulded, tied and aged. The dolce (sweet) version is aged for around one month only, so the paste stays supple and the flavour remains delicate and milky, in contrast with the sharper piccante version with longer ageing. The salame shape is the classic format for slicing.
The Producer: Gennaro Auricchio S.p.A., Since 1877
Gennaro Auricchio founded his dairy in 1877 in San Giuseppe Vesuviano, near Naples, where he perfected a special rennet recipe still known as the secret of Don Gennaro. To secure milk supplies, the family brought provolone making to the Po Valley: the company has been headquartered in Cremona since 1949 and concentrates production in Pieve San Giacomo (Cremona). Today Auricchio produces around half of all provolone sold in Italy.
Sensory Profile
Compact, elastic paste with a pale straw colour and a thin smooth rind. The taste is sweet, rounded and buttery, with the clean lactic notes typical of short ageing. Ingredients: milk, salt, rennet. Minimum 45 percent fat in dry matter. It slices cleanly without crumbling and melts evenly without releasing excess fat.
Professional Uses in the Kitchen
On the deli counter, slice it thin for cheese boards, panini, toast and club sandwiches. In the kitchen, melt it over grilled meats and burgers, fold it diced into vegetable croquettes, or use it in gratins and baked pasta where a mild, creamy melt is required. On pizza it pairs well with fiordilatte, adding a rounder, sweeter note. Diced with honey or fruit mustard it works as a quick aperitivo. The 47 cm salame form yields regular slices on the slicer with minimal trim waste.
Common Mistakes to Avoid
Do not serve it straight from the fridge: bring slices to 14-16 °C so the buttery aroma opens up. Once the vacuum pack is opened, rewrap the piece in cheese paper or film and keep it at 4-6 °C, using it within a few days. Avoid prolonged fierce direct heat: provolone dolce melts at moderate temperatures, and overheating makes it stringy and greasy.
Technical Specifications
Cheese type: sweet provolone, pasta filata, from cow's milk. Piece weight: variable, approx. 5.7-6 kg. Shape: cylindrical salame, 47 x 13 x 13 cm. Packaging: Cryovac vacuum bag, carton of 2 pieces, gross weight approx. 12.5 kg. Storage temperature: 4-6 °C. Shelf life: 180 days. Nutritional values per 100 g: energy 1510 kJ / 364 kcal, fat 30 g of which saturates 20 g, carbohydrates below 0.5 g, protein 23 g, salt 1.6 g. Allergens: milk and milk derivatives.
Delivery and Logistics in Switzerland
B2B and B2C refrigerated delivery across Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Schaffhausen, Lucerne and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion) and Graubünden (Chur, Davos) delivery within 24-48 hours via certified food-grade partners such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Designed for restaurants, pizzerias, delicatessens, hotels, sandwich bars, catering services and canteens that need a reliable, mild Italian slicing and melting cheese with long shelf life and stable food cost, as well as Italian grocery stores and private customers who love authentic Italian cheese.
