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 | |
| Type | Private |
|---|---|
| Industry | Dairy products |
| Founded | 1877 |
| Founder | Gennaro Auricchio |
| Headquarters | , |
| Products | Cheese |
| Owner | Auricchio family |
Number of employees | 350 |
| Website | Auricchio.it |
Auricchio is an Italian cheese-making company, based in Cremona.
Founded in 1877 at San Giuseppe Vesuviano in the province of Naples, Gennaro Auricchio was the creator of a special rennet to produce provolone.
By the 1880s it was exporting cheese to the United States, for stocking in Little Italy's shops. This growth created the need for new facilities, with a dairy added in Cremona before 1900.
Today, Auricchio also has plants in:
The company is the largest producer of provolone cheese in Italy, and offers a significant range of dairy products:
Pecorino romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome".
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese, such as mozzarella-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza. The most popular cheeses used in the preparation of pizza are mozzarella, provolone, cheddar and Parmesan. Emmental, pecorino romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced. Some mass-produced pizza cheeses are frozen after manufacturing and shipped frozen.
Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "pecorino" derives from pecora, which means "sheep" in Italian.
Pesto is a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy.
Parmesan is an Italian hard, granular cheese produced from cows' milk and aged at least 12 months.
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana, or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Puglia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.
Grana Padano is a cheese originating in the Po river Valley in northern Italy that is similar to Parmigiano Reggiano. There are less strict regulations governing its production compared to Parmigiano Reggiano. This hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed through a natural creaming process. To preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, Grana Padano is registered as Geographical Indication in Italy since 1954 and as a European Union protected designation of origin (PDO) since 1996, and is protected in several other countries based on the Lisbon Agreement and bilateral agreements.
Pieve San Giacomo is a comune (municipality) in the Province of Cremona, Lombardy, Italy. It is located about 90 kilometres (56 mi) southeast of Milan and about 12 kilometres (7.5 mi) east of Cremona.
Bibbiano is a commune (municipality) in the Province of Reggio Emilia in the Italian region of Emilia-Romagna, located about 70 kilometres (43 mi) northwest of Bologna and about 14 kilometres (9 mi) southwest of Reggio Emilia.
Sheep's milk is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France).
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano (pictured) and various others. Many types are commonly used in the production of processed cheese, especially American cheese, which by law must consist of Cheddar cheese, Colby cheese, cheese curd, or granular cheese.
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Pecorino toscano is a firm-textured ewe's milk cheese produced in Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status.
Italy produces many food products.
Granarolo S.p.A. is a food company in Italy founded in 1957 and based in Bologna. It operates in the fresh milk and dairy-cheese sector, dry pasta, deli meats and vegetable foods.
Dairy farming in Italy is an important industry, both for domestic consumption and for exports. Two of the most well-known ranges of dairy products are gelato and a wide variety of cheeses, of which many have Protected Designation of Origin under EU law.
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world. In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.
