Auricchio Black Stravecchio, 8 oz

Auricchio Black Seal Stravecchio: The "Goth Phase" Your Cheese Drawer Needs

If most provolone you’ve encountered has the personality of a damp paper towel and the flavor profile of "refrigerated air," please allow Auricchio Black Seal Stravecchio to reintroduce itself. This is not the mild, deli-sliced circle that lives atop a lukewarm turkey sub. This is the black-clad, brooding, sophisticated older brother of the provolone family—the one who spent a year in a dark cellar and came out with a grudge and a masterpiece.

"Stravecchio" essentially translates to "extra-old," but in the hands of the Auricchio family—who have been the undisputed kings of provolone since 1877—it means "extra-bold." This wedge is aged for at least 12 months, during which it is coddled, turned, and protected by its signature black wax coating until it develops a sharp, spicy attitude that would make a habanero blush.

The Texture: A Parting of Ways

Forget "creamy." This cheese has moved on to a more structural phase of its life. While it’s still smooth enough to melt into a high-end sauce, a room-temperature wedge of Black Seal will have a firm, slightly granular "snap." It doesn’t bend; it breaks with authority. It is the kind of cheese that requires a proper knife and a bit of respect.

The Flavor: Sharp Enough to Need a Warning Label

The flavor of Auricchio Black Seal is often described as piccante , which is Italian for "I hope you brought a beverage."

• The Initial Hit: A massive wave of savory umami and salt.
• The Slow Burn: A sharp, piquant "zing" that hits the back of the throat. It’s a spicy tingle that comes from the specific calf rennet used in the traditional Auricchio recipe—a secret guarded more closely than a Vatican basement.
• The Finish: A lingering, nutty complexity that reminds you that time is, indeed, the best ingredient.

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How to Handle the Heat

The Verdict

The Auricchio Black Seal is for people who think "extra sharp" cheddar is just the starting line. It’s the cheese you buy when you want to remind your taste buds that they are alive. Just be warned: once you’ve gone Black Seal, the mild stuff in the plastic wrap will taste like nothing but sadness and missed opportunities.

Size: 8 oz each Approx.

Origin: Product of Italy

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To pair something with Auricchio Black Seal Stravecchio, you need a beverage that has enough "backbone" to stand up to a cheese that essentially bites you back. This is not a job for a delicate Pinot Grigio or a light lager. You need liquid reinforcements.

Here are the best ways to douse the delicious fire of this piccante legend.

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1. The Wine: The "Iron Fist in a Velvet Glove"

Since the cheese is sharp, salty, and pungent, you need a wine with high tannins and deep fruit to create a balanced "tug-of-war" on your tongue.

• The Italian Powerhouse: Brunello di Montalcino
  • The Vibe: Sophisticated, earthy, and commanding.
  • Why it works: Brunello (made from 100% Sangiovese) has the structural integrity to handle the Black Seal’s spice. The wine’s notes of dried cherry, leather, and tobacco wrap around the sharp "zing" of the provolone, turning a spicy confrontation into a harmonious conversation.
• The "Opposites Attract": Primitivo (Zinfandel)
  • The Vibe: Jammy, dark, and slightly sweet.
  • Why it works: If the Brunello is a partner, the Primitivo is a fire extinguisher. The lush, dark fruit flavors act as a "coolant" for the piquant heat of the cheese. It’s the "Sweet and Spicy" combo that makes you lose track of how much you’ve eaten.

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2. The Beer: Bubbles and Bitterness

Beer is actually a secret weapon for Provolone Stravecchio because the carbonation acts as a scrub brush for the palate, clearing out the lingering oils.

• The Belgian Heavyweight: Belgian Tripel
  • Example: Chimay White or Westmalle Tripel .
  • Why it works: Tripels are high-alcohol (usually 8-10%), highly carbonated, and have a spicy yeast character. The fruity esters (think banana and clove) dance beautifully with the sharpness of the cheese, while the high ABV cuts through the dense, fatty texture.
• The Hop Bomb: Double IPA
  • Example: Dogfish Head 90 Minute or Russian River Pliny the Elder .
  • Why it works: You need an IPA with a solid malt backbone (not just pure bitterness). The intense citrus and pine notes of the hops can slice through the "funk" of the Black Seal, while the malt sweetness balances the salt.

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3. The "Pro Tip" Garnish

• The Sidekick: Fig Jam or Chestnut Honey
  • If the Black Seal is proving a bit too "aggressive" for your guests, place a small bowl of chestnut honey(which is slightly bitter and dark) or fig jam on the board. Dipping a chunk of the Auricchio into the honey creates a savory-sweet-bitter triangle that is basically the final boss of charcuterie flavors.