Auricchio Provolone, 13 oz
Auricchio Provolone Ball and Rope: The Delicious Medieval Flail
If your current cheese collection looks a little too much like a series of polite, supermarket rectangles, it’s time to introduce some architectural drama to your refrigerator. Enter the Auricchio Provolone Ball and Rope. Looking less like a snack and more like a medieval weapon used by a particularly gourmet knight, this cheese is a masterclass in the Italian art of formaggio a pasta filata (stretched curd).
Hand-shaped and tied with a traditional hemp rope, this "ball" (or provoletta ) is suspended in the aging rooms of Cremona, Italy, to let gravity and time do their work. It’s not just hanging there for the aesthetic—though it does make your kitchen look like an authentic Italian salumeria —it’s hanging there to develop a personality that is as bold as its presentation.
The "Provolone" Identity Crisis
Most people hear "provolone" and think of the white, flavorless circles used to glue a deli sandwich together. That is a tragic misunderstanding. This is Auricchio
, the family that practically invented the category in 1877.
- The Dolce Side: It has a creamy, buttery base that melts with the enthusiasm of a puppy meeting its owner.
- The Piccante Kick: Thanks to the secret Auricchio rennet, there is a sophisticated "zing" on the finish—a little peppery hello that reminds you this cheese didn't come from a factory in the Midwest.
The Rope: Not Just for Show
The rope is the cheese’s literal support system, but for you, it’s a handle of destiny. You can hang it from a pot rack to intimidate your lesser cheeses, or simply use it as a grip while you carve off chunks for a midnight snack. The texture is semi-firm and elastic, making it the world’s most elite melting cheese.
How to Deploy the Ball
| The Move | The Result |
| The "Hanging" Centerpiece | Leave it dangling over your charcuterie board for guests to hack at. It’s interactive theater. |
| The Ultimate Melt | Place thick slabs on top of a meatball sub. It turns into a silky, savory blanket of joy. |
| The Salad Upgrade | Shave it over bitter greens like radicchio to balance the "bite" with "butter." |
The Verdict
The Auricchio Provolone Ball and Rope is the perfect gift for the person who has everything but wants their kitchen to smell like a rustic village in Lombardy. It’s fun, it’s festive, and it’s functionally superior to almost any other semi-firm cheese on the planet. Just remember to remove the rope before eating—unless you’re looking for some extra fiber (not recommended).
Size: 13 oz average
Since you’ve now invited a hanging ball of cheese into your home, you need a wine that has enough "old world" charm to match the décor, but enough acidity to handle that buttery, stretched-curd richness.
Here are the top three liquid contenders to pair with your Auricchio Provolone Ball.
1. The Classic Regional Match: Barbera d’Asti
If you want to drink like a local in Northern Italy, reach for a Barbera.
- The Vibe: Bright, juicy, and unpretentious.
- Why it works: Barbera is famous for having high acidity and very low tannins. This is crucial because tannins (the stuff that makes your mouth feel dry) can sometimes clash with the salty "zing" of a semi-piccante provolone. The bright cherry and blackberry notes of the wine act like a fruity compote against the buttery cheese. It’s a "refresh and repeat" pairing that will have the whole ball gone before the sun sets.
2. The White Wine "Wild Card": Greco di Tufo
If you prefer white wine, don't go for a buttery Chardonnay—you already have enough butter in the cheese. You need something with mineral grit.
- The Vibe: Volcanic, crisp, and slightly floral.
- Why it works: Hailing from the Campania region, Greco di Tufo has a stony, salty minerality and a distinct "almond" finish. This bitterness is the perfect foil for the creamy, elastic texture of the Auricchio. It’s like a cold splash of water on a hot day; it keeps the palate sharp and ready for the next bite.
3. The "Big Night" Pairing: Chianti Classico Riserva
When the occasion involves family, friends, and a lot of hand gestures, only a Sangiovese-based Chianti will do.
- The Vibe: Earthy, herbal, and structurally sound.
- Why it works: Chianti Classico has a signature "tomato leaf" and dried oregano aroma that perfectly complements the savory, milky notes of the provolone. The acidity in the wine cuts through the fat of the cheese, while the subtle oak aging of a Riserva matches the slight "funk" that the Auricchio develops as it hangs in the rope.
The "Pro Tip" for the Host
If you are serving the Auricchio Ball alongside an uncured Pepperoni(a match made in meat-and-cheese heaven), stick with the Barbera d'Asti. Its versatility allows it to bridge the gap between the spicy, smoky paprika of the pepperoni and the mild, buttery melt of the provolone without breaking a sweat.