Auricchio Provolone Stravecchio: over 12 months of slow maturation
Auricchio Provolone Stravecchio in vacuum-packed cuts of approx. 5 kg is a hard pasta filata cheese made from Italian cow's milk and matured for more than 12 months. Born from the "Secret of Don Gennaro", the exclusive recipe created in 1877, it delivers a bold, spicy flavour and a compact, crumbly paste — the reference provolone for delicatessen counters, restaurants and pizzerias that want an authentic Italian aged cheese.
What is Provolone Stravecchio
Provolone is one of the great Italian pasta filata cheeses: the curd is spun in hot water, shaped — here in the classic elongated "salame" form — and then tied and hung to mature. "Stravecchio" means extra-aged: this version rests for over 12 months in dedicated maturing rooms, where the paste loses moisture, concentrates its flavour and develops the characteristic piquant notes and slightly flaky structure that distinguish it from sweet provolone.
The producer: Auricchio, since 1877
Gennaro Auricchio founded the company in 1877 in San Giuseppe Vesuviano, near Naples, around an exclusive rennet recipe still known as the "Secret of Don Gennaro". At the beginning of the 20th century the family brought provolone production to the Po Valley, and since 1949 the company has been headquartered in Cremona, with the main plant in Pieve San Giacomo operating since 1976. Today Auricchio is the most recognised provolone brand in Italy and abroad.
Taste and texture
The paste is straw-yellow, dense and firm, breaking into crumbly flakes when cut. The flavour is decisive and spicy, with the depth that only long maturation gives; the finish is long and savoury. The rind is treated with surface preservatives (E203, E235) and is not edible. Naturally lactose free, with below 0.1 g of lactose per 100 g.
Technical specifications
Ingredients: Italian milk (97.98%), salt (2%), rennet (0.02%). Average nutritional values per 100 g: energy 407 kcal, fat 33 g, protein 27 g, salt 2.5 g. Format: vacuum-packed cut from the salame-shaped wheel, approx. 5 kg, variable weight. Storage at 2-4 °C, shelf life 180 days. HS customs code 0406.90, origin Italy.
Professional uses in the kitchen
Grated, it replaces or complements hard grating cheeses on baked pasta, gratins and oven dishes, adding a spicier register. Shaved with a peeler, it finishes beef carpaccio, rocket salads and rich winter salads. Diced at 1-1.5 cm it anchors cheese boards and aperitivo platters alongside cured meats. On pizza, a light grating after baking adds an intense savoury note without extra moisture. A 5 kg cut yields roughly 45-50 portions of 100 g for the counter.
Pairings
Classic pairings: chestnut or wildflower honey, fig or onion preserves, grissini and rustic bread, and a structured red wine such as Montepulciano. On a board, alternate it with sweet provolone and caciocavallo to show the full maturation range of the pasta filata family.
Delivery and logistics by LAPA
Refrigerated B2B and B2C delivery across Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C with the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel; for Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos, St. Moritz) delivery within 24-48 hours via certified food-grade partners such as Swiss Post Frigo-Express, Planzer and Galliker. Designed for restaurants, pizzerias, delicatessens, hotels and private customers passionate about Italian cheese.
Who it is for
Delicatessens and cheese counters looking for a recognised Italian brand with strong rotation; restaurants and osterias that need an aged grating and board cheese in food-service format; pizzerias seeking an intense finishing cheese; hotels and caterers building Italian cheese boards with verified provenance.
