Ricotta derives its name (literally recooked) from the process of reheating the leftover whey from hard cheeses and adding a little fresh milk to make a soft white curd cheese with solid yet granular consistency. Auricchio Ricotta Salata is rennet free cheese made from 100% sheeps milk.
Auricchio
Since 1877, the traditions of producing the highest quality cheeses have passed from father to son making Auricchio the world leader in the provolone market. Auricchio’s highly protected secret rennet formula, the care it takes in choosing the right people to make the cheese, and its passion combined with experience and technology are the ingredients needed to make products of superb quality.
Auricchio Products
Auricchio Ricotta Salata
Auricchio Provolone Stravecchio
The Stravecchio range of Provolone has been aged for over 14 months. This unique Provolone Piccante is available in two special types: Zuccotto and Affettato. Zuccotto refering to its shape and Affettato meaning slices. Provolone Stravecchio is made according to ancient cheese making art that requires slow aging in special chambers.
Auricchio Provolone Giovane
Auricchio Provolone Giovane is made from 100% cows milk and aged for a period of 30 days. This young Provolone has a mild and soft texture with a delicate taste. It is a great table cheese and sandwich filler. Ideal as a cooking ingredient especially for pizza, melted onto meats or sliced in toast.
Auricchio Pecorino from Sardinia
From Sardinia we bring you Auricchio's range of 100% Sheeps milk cheeses. Collesardo Susardu with its black rind acquires a plesantly sharp flavour after an aging period of more than 60 days. Great as a table cheese, Susardu is also ideal in sandwiches or as a cooking ingredient. Collesardo Classico is aged between 45 and 50 days and has a soft and deliciously smooth almost sweet flavour.
Auricchio Gorgonzola
Auricchio's Gorgonzola D.O.P is the famous blue cheese originating from the Lombardy region in Italy. Gorgonzola is made with unskimmed pasteurized milk and is prepared by making alternate layers of hot and cold curds. The difference in temperature causes the layers to separate, leaving air pockets in which the mould will grow.
Auricchio Asiago
Fresh Asiago is made from skimmed cow’s milk. Asiago originates from the Veneto Region of Northern Italy has a mild delicate, creamy flavour. It is pale straw yellow in colour and pitted with tiny holes. Ideal as a table cheese as well as an ingredient for a variety of tasty salads. Try Auricchio Asiago cheese with figs.
Auricchio Pecorino
Pecorino cheeses are made from pure sheep's milk and the most famous is Pecorino Romano. It is produced in much of the Lazio region and across the entire island of Sardinia. Pecorino cheeses are ideal for grating over pasta, as a table cheese or to eat on their own.
Auricchio Provolone Dolce Mild
Often found on antipasto plates, this Provolone is produced from selected cow’s milk by using the famous “Auricchio mild rennet”, which allows it to maintain the delicacy of the milk taste in the cheese. Matured for a minimum of 4 months to produce a mild and soft table cheese, Auriccho Provolone Dolce is also ideal as a cooking ingredient.
Auricchio Provolone Piccante Classico
Auricchio Provolone Piccante is Italy’s No 1 Provolone. It is a semi hard cheese produced with cows milk in the Po Valley region of Lombardy, Italy. Provolone Piccante (Classico) comes in many different sizes. All Auricchio Provolone cheeses are moulded by hand, no matter the size, shape or form.
Auricchio Grana & Reggiano
Parmigiano Reggiano - the KING of Parmesan Cheese is made in strictly defined zones, found between Parma, Modena and Reggio-Emilia hence claiming the DOC status. Aged for a minimum of 2 years, you know when it is authentic as in the case of Auricchio Reggiano as the words "reggiano" are stamped on the rind in red. Grana Padano, although made the same way is matured for a period of 12-18 months and the milk used comes from other regions with no quality controls.
