Auricchio Caciocavallo Cow's Milk Provolone ~1.6 kg (case of 2)

Auricchio Caciocavallo Cow's Milk Provolone: Italian cheesemaking craft for food service

Auricchio Caciocavallo Cow's Milk Provolone is a pasta filata cheese made entirely from cow's milk by the historic Gennaro Auricchio house, a symbol of Italian cheesemaking tradition since 1877. Each piece weighs about 1.6 kg and is packed in a case of 2, a format designed for restaurants, delicatessens, pizzerias and wholesalers operating throughout Switzerland. The characteristic teardrop shape, tied and hung "astride" a beam during ripening, gives this cheese its name and the unmistakable profile that makes it instantly recognisable at the counter.

What is caciocavallo provolone

Caciocavallo belongs to the large family of pasta filata cheeses, the same as mozzarella and provolone. The curd is heated and "spun" by hand until an elastic, compact paste is obtained, then shaped into the typical pear or sack form and tied with natural cord. The Auricchio version made from cow's milk only offers a clean, milky and harmonious taste, milder and more versatile than mixed versions, ideal for a professional clientele looking for consistent quality and yield in the kitchen.

Ripening and maturation

After spinning and brine salting, the pieces are hung and left to mature in cool, ventilated rooms. Intermediate ripening gives the paste a firm yet still soft consistency, a smooth thin straw-coloured rind and a compact core free of marked holes. As maturation progresses the flavour intensifies, developing bolder notes and a slight piquancy typical of aged pasta filata cheeses.

Organoleptic characteristics

• Appearance: sack shape with a head, smooth straw-coloured rind, compact white-ivory interior paste.
• Aroma: intense, milky, with notes of fresh butter and hay.
• Taste: sweet and full when young, bolder and slightly piquant with ageing.
• Texture: elastic and melting when heated, easy to slice and grate.

Uses in the kitchen

Auricchio Caciocavallo Provolone is a valuable ally for the professional kitchen thanks to its excellent melting and stringing properties. Cut into thick slices it lends itself to the classic "caciocavallo impiccato" preparation on the grill or in the pan, where it develops a golden crust and a stringy heart. It is perfect sliced in gourmet sandwiches, melted over meats and vegetables, baked au gratin, or cubed in mixed antipasti. In the pizzeria it replaces or accompanies mozzarella to add character and stringiness, while in delicatessens it is appreciated on the cutting counter as a table cheese of guaranteed effect.

• Caciocavallo impiccato on the grill or in the pan.
• Melting topping for gourmet pizzas and focaccia.
• Sliced on cheese boards, in sandwiches and cold dishes.
• Baked au gratin on bakes, gnocchi and vegetables.

Storage

Store in the refrigerator at a temperature between +2 °C and +6 °C, in the original packaging or wrapped in cheese paper or cling film to preserve its moisture and prevent it from absorbing external odours. It is advisable to take the cheese out of the refrigerator about 30 minutes before serving to best bring out its aromas and creaminess. The case of 2 allows rational stock management, reducing waste in professional kitchens.

Logistics and deliveries in Switzerland

LAPA guarantees cold-chain delivery of Auricchio Caciocavallo Provolone to restaurants, hotels, pizzerias and wholesalers throughout Switzerland, with fast and reliable service to Zurich, Geneva, Lugano and Basel. Take advantage of the case-of-2 format to optimise your orders and contact us for dedicated food service conditions and quantity pricing.