Patrick Oconnell
BelGioioso Cheese Inc. is a cheese manufacturer based in Wisconsin, USA, founded in 1979 by Errico Auricchio. The company crafts Italian cheeses in the United States using traditional artisan methods passed down through generations. The company's first cheese was provolone, which was soon followed by parmesan and romano. Today, BelGioioso produces 28 varieties of cheese, including gorgonzola, mascarpone, and mozzarella. The company's commitment to tradition, selection of ingredients, and location are key factors in its success, with its cheeses regularly winning national and international awards.
| Characteristics | Values |
|---|---|
| Founder | Errico Auricchio |
| Year founded | 1979 |
| Location | Wisconsin, USA |
| Cheese varieties | 28 |
| Cheese types | Provolone, Parmesan, Romano, Mascarpone, Gorgonzola, Mozzarella, Parmigiano Reggiano |
| Cheese-making philosophy | Excellence, tradition, selection of ingredients, location, and artisan inspiration |
| Milk source | Local Wisconsin dairy farmers |
| Awards | Dairy Foods Exporter of the Year, Best in Class, World's Best Provolone |
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What You'll Learn
The importance of location and ingredients
Errico Auricchio, the founder of BelGioioso Cheese, scoured the United States in search of the highest quality milk to begin his journey of crafting exceptional specialty cheeses. He found his answer in Wisconsin, also known as "America's Dairyland." Wisconsin offered dedicated farmers, abundant green pastures, and cornfields that produce superior milk, making it the ideal location for BelGioioso's cheese-making endeavours.
The choice of location was a strategic one, as Wisconsin is renowned for its dairy farming and the quality of its milk. This decision underscores the importance Auricchio placed on using only the finest ingredients, a philosophy that has remained a cornerstone of the company's success. The milk sourced from Wisconsin's dairy farms forms the foundation of BelGioioso's cheeses, contributing to their exceptional flavour and aroma.
In addition to milk, the selection of other ingredients plays a pivotal role in the cheese-making process. BelGioioso's commitment to tradition and excellence extends beyond location and milk; it is also evident in their attention to detail and use of time-honoured recipes. For example, their creamy gorgonzola is aged for 90 days in special caves, with cheesemakers hand-rubbing each wheel with salt and carefully piercing small holes into the rind. This process allows air to penetrate, fostering the growth of beneficial mould and resulting in an exceptionally earthy flavour.
The combination of superior milk from Wisconsin and carefully curated ingredients, crafted with traditional Italian methods, has propelled BelGioioso to the forefront of the cheese industry. Their dedication to quality and tradition has resulted in a portfolio of award-winning cheeses, including their provolone, which was named "Best in Class" at the World Championship Cheese Contest, and their fresh mozzarella, which has gained immense popularity.
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The role of master cheesemakers
Mauro and Gianni played a crucial role in the early days of BelGioioso, helping to establish the company's reputation for quality and authenticity. They brought with them a wealth of knowledge and experience, having honed their skills in the art of cheesemaking in Italy. Their expertise was instrumental in crafting cheeses that stood out in the market, combining traditional methods with exceptional attention to detail.
The master cheesemakers were responsible for overseeing the entire cheese-making process, from milk selection to ageing and finishing. They ensured that the recipes passed down through generations were meticulously followed, maintaining the highest standards of quality. Their expertise lay in understanding the nuances of cheesemaking, from the selection of the finest milk in Wisconsin to the careful ageing and curing processes.
The art of cheesemaking requires a deep understanding of ingredients, techniques, and the local environment. The master cheesemakers' knowledge of Italian traditions, combined with their dedication to their craft, resulted in award-winning cheeses. Their passion and commitment to excellence inspired a new generation of cheesemakers at BelGioioso, ensuring that the company's legacy of superior cheesemaking continues.
Today, BelGioioso operates eight manufacturing facilities, each with its own specialised cheesemakers who carry forward the traditions established by Mauro and Gianni. The company's success and expansion are a testament to the foundational role that master cheesemakers played in shaping BelGioioso's identity, solidifying its reputation as a leading interpreter of Italian cheeses in the United States.
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The process of brining, roping and ageing
The process of brining, roping, and ageing is integral to the creation of BelGioioso's award-winning cheeses. After settling in Wisconsin, Errico Auricchio, along with master cheesemakers Mauro Rozzi and Gianni Toffolon, began crafting their first cheese, provolone, using fresh local milk. This cheese was then brined, roped, and hung to age in curing rooms, allowing it to develop its signature flavour and aroma. This attention to detail and commitment to tradition and quality has characterised BelGioioso's cheese-making process ever since.
Brining is a critical step in the cheese-making process, involving the immersion of the cheese in a brine solution, typically made with salt and water. This step not only adds flavour to the cheese but also helps to preserve it, inhibiting the growth of unwanted bacteria. The duration of brining can vary depending on the type of cheese and the desired level of saltiness.
Roping, as the name suggests, involves the careful hanging of the cheese to facilitate ageing and the development of flavour and texture. This step is crucial in the creation of BelGioioso's signature provolone, as it allows the cheese to age and mature, taking on a more complex flavour and aroma. The length of the ageing process can vary, with some cheeses, like the creamy gorgonzola, aged 90 days in special caves.
The ageing process is a delicate and patient art, with cheesemakers hand-rubbing each wheel with salt and piercing small holes into the rind to allow air to penetrate and facilitate the growth of beneficial mould. This human touch and attention to detail are what set BelGioioso cheeses apart, earning them national and international awards, including the coveted title of "World's Best Provolone".
Today, BelGioioso Cheese Inc. operates eight manufacturing facilities, each dedicated to producing, ageing, finishing, packaging, and shipping a variety of cheeses. The company's commitment to tradition and quality, and the use of local ingredients has made them a leading interpreter of Italian cheeses in the United States and beyond.
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The art of making gorgonzola
The gorgonzola-making process itself is a complex and intricate art. First, cheesemakers hand-rub each wheel of cheese with salt, a labour-intensive process that ensures an even coating. Small holes are then carefully pierced into the rind, allowing air to penetrate and facilitating the growth of beneficial mould. This step is crucial in developing the earthy flavour and distinctive character of gorgonzola.
The cheese is then aged for 90 days in special caves, where it develops its signature flavour and aroma. This ageing process is a delicate balance of time and temperature, requiring the expertise and intuition of experienced cheesemakers. During this time, the cheese transforms, taking on the complex flavours and textures that make gorgonzola unique.
The final product is a creamy, earthy cheese with a distinctive character. The process of making gorgonzola is a testament to the artisanship and tradition that BelGioioso embodies, reflecting their commitment to creating exceptional Italian cheeses in the United States. This art of cheesemaking is a blend of science and craft, handed down through generations, and it is this dedication to tradition and quality that sets BelGioioso apart.
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The history of the company
The BelGioioso story began over a century ago when the great-grandfather of BelGioioso President Errico Auricchio founded a cheese company in southern Italy based on a philosophy of excellence. In 1979, Errico Auricchio moved his family from Italy to America with the goal of continuing his great-grandfather's legacy. He wanted to craft the best Italian cheeses in the United States. When Errico came to America, he scoured the country in search of the highest-quality milk to begin making exceptional specialty cheeses.
He found what he was looking for in Wisconsin, “America’s Dairyland”. Here, he found dedicated farmers, lush green pastures, corn fields, and healthy cows that produced superior milk. He decided to settle in Denmark, Wisconsin, where he produced his first cheese, provolone, in a rented cheese plant in Wrightstown, Wisconsin. Since then, BelGioioso has been an American and Italian collaboration, using Wisconsin milk and terroir and Italian-inspired recipes and techniques to make cheese.
BelGioioso Cheese, Inc. is now an award-winning cheese manufacturer based in Wisconsin. The company currently operates eight manufacturing facilities, each plant making particular cheeses that are manufactured, aged, finished, packaged, and shipped from the facility. The company has stayed true to its roots, and as it has grown, its passion for tradition and quality has never diminished. The company has also maintained its commitment to excellence in every step of the cheesemaking process, testing milk in its own state-of-the-art laboratories to ensure the highest standards.
In 1990, the company began making Mascarpone cheese, which was awarded "Best of Class" at the American Cheese Society Conference the following year. In the years that followed, the company continued to expand its product line, introducing Gorgonzola, fresh Mozzarella, and freshly grated and shredded Parmesan and Romano. BelGioioso also built a third manufacturing plant in Chase, WI, and expanded the plant in Denmark. In 2021, the company entered into a purchase agreement with Groupe Lactalis to purchase Polly-O, and today, the company produces twenty-eight varieties of cheese.
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Frequently asked questions
The story of BelGioioso cheese began over a century ago when the great-grandfather of BelGioioso President, Errico Auricchio, founded a cheese company based on a philosophy of excellence in Italy. In 1979, Errico moved his family from Italy to America, settling in Wisconsin, to continue his legacy and craft the best Italian cheeses in the United States.
BelGioioso cheesemakers are renowned for their commitment to tradition, excellence, and the selection of high-quality ingredients. They follow traditional Italian artisan methods passed down through generations, ensuring that the cheeses are crafted with exceptional attention to detail.
BelGioioso produces a wide range of Italian cheeses, including provolone, parmesan, romano, mascarpone, gorgonzola, and fresh mozzarella. The company currently offers 28 varieties of cheese, each crafted with dedication and expertise.
The process varies depending on the type of cheese being made. For example, when crafting gorgonzola, cheesemakers hand-rub each wheel with salt and pierce small holes into the rind to facilitate the growth of beneficial mold, creating an earthy flavor. Provolone, on the other hand, is made from fresh local milk, brined, roped, and hung to age in curing rooms, developing its signature flavor and aroma.
