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Lombardy, Italy

Auricchio Piccante (Sharp) Provolone

Auricchio Piccante (Sharp) Provolone

Mozzarella · Cow Milk · Aged 12+ months

Sharp, salty Provolone from Lombardy with a long peppery finish.

Say it like a localaw/REE/kyoh peek/KAHN/teh proh/voh/LOH/nehPiccante means sharp — this is Auricchio's more assertive provolone.
4.7(428 Google reviews)
Hand-cut to orderCold-ship 2-day overnight
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The Tasting

How it lands on the palate

Auricchio Provolone Piccante from Lombardy, Italy. Aged sharp pasta filata with peppery bite and toasted hazelnut depth. Shave over carpaccio or grate onto pasta.

Auricchio Piccante (Sharp) Provolone tasting profile
Deep Dive

A closer look

The unique taste of Auricchio Provolone Piccante (Sharp Provolone) is world famous and makes it immediately recognizable among all other cheeses. It is recommended as an appetizer, grated over pasta or shaved over fresh carpaccio. It is considered one of the most famous and appreciated of local Italian cheeses.

The Tasting Notes

Texture

Firm and dense pasta filata, breaks cleanly into shards under the knife with a slightly waxy snap and a smooth, compact paste.

Intensity

Big sharp Auricchio character, salty and piquant up front with a savory pull that carries through the whole bite.

Finish

Long peppery finish that holds on the back of the palate for a good 20-30 seconds, with a salty savory tail.

Lactic

The fresh milk note has mostly cooked off with age, leaving just a faint buttery whisper underneath the sharpness.

Nutty

Toasted hazelnut and a touch of browned butter through the middle, a hallmark of long-aged pasta filata.

Earthy

A light savory umami pull, more earthy than mushroomy, sitting quietly behind the sharper notes.

Spicy

The signature piccante bite lands on the back of the tongue, peppery and lingering without crossing into chili heat.

The Rind

Natural rind

Natural rind, traditionally lard-rubbed or waxed in the classic gourd-shaped form, generally inedible and pulled away before serving.

PasteurizationPasteurized
First made1877 AD
The Pairing

What to pour. What to put alongside.

Provolone stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.

Wine glass — The Sip
The Sip

Chianti · Barolo · Nebbiolo · Aglianico

  • Chianti
  • Barolo
  • Nebbiolo
  • Aglianico
  • Aged red Italian beer

Big sharp Italian reds with grippy tannins match the salty piquant pull of the aged paste, while the structure keeps the cheese from overwhelming.

Fresh fruit — The Bite
The Bite

Bartlett pears · Fresh figs · Honeycrisp apples

  • Bartlett pears
  • Fresh figs
  • Honeycrisp apples

Ripe fruit and a touch of sweet condiment soften the salt and pepper of the piccante paste, while balsamic doubles down on the savory side.

Honey — The Sweet
The Sweet

Fig jam · Aged balsamic · Mostarda di Cremona · Acacia honey

  • Fig jam
  • Aged balsamic
  • Mostarda di Cremona
  • Acacia honey
Top Recipe

Shaved over beef carpaccio with arugula and lemon

Reviews

What our customers say

Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.

4.7
★★★★★
Based on 428 verified Google reviews
G · Google Reviews
★★★★★

Top Italian and French cheeses, carefully selected

Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.

CT
Chef Tommaso
11 months ago · ✓ Google Local Guide · 66 reviews
★★★★★

Like wine tasting, but for cheese

Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.

A
Amandarina
4 months ago · ✓ Google Local Guide · 34 reviews
★★★★★

Excellent customer service on a shipped order

Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.

SD
Stephen Duffy
2 months ago · ✓ Google Local Guide · 83 reviews
The Origin

From Cremona, Italy

Auricchio Piccante (Sharp) Provolone origin map
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Meet the Maker

Auricchio

Family · Founded 1877, family-owned across four generations · Cremona, Lombardy, Italy · Est. 1877

“Four generations of pasta filata craft built on Gennaro Auricchio's original 1877 rennet formula — the southern-Italian Provolone recipe transplanted to the Po Valley's cow's milk.”

Auricchio is the family name behind the world's most recognizable Provolone, run out of Cremona in Lombardy since Gennaro Auricchio founded the company in 1877. Gennaro came up from San Giuseppe Vesuviano in Campania — Provolone country — and brought a southern-Italian recipe north to where the milk and the climate could carry it at scale. The family has been at it for four generations since, and the secret rennet blend Gennaro developed is still the thing that makes an Auricchio wheel taste like an Auricchio wheel.

Provolone is a pasta filata cheese — the curd is heated and stretched, the same family as mozzarella and caciocavallo, but aged. Auricchio uses cow's milk from the Po Valley, works the curd with that proprietary kid-rennet blend, hand-ties the pear- or salami-shaped forms with rope, and hangs them in aging rooms to dry and sharpen. The Piccante goes long — typically 12 months and up — which is where you get that pale straw paste, the little tyrosine crunch, and the hot, peppery back-bite that nobody else's Provolone quite matches. Dolce is the young, mellow version; Piccante is the one that built the reputation.

What they're known for is Provolone Piccante, full stop. It's the benchmark — grated over pasta, shaved over carpaccio, or sliced thin with a glass of something red as an appetizer. World famous and immediately recognizable, and right in the sweet spot for what aged Provolone is supposed to be.
The Signature

Pasta filata stretched curd worked with the family's proprietary kid-rennet blend, hand-tied into pear- or salami-shaped forms and aged 12+ months for the Piccante.

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