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BelGioioso Inc.

When the judging concluded at the the United States in 1979 with his family 2008 World Cheese Awards last Sep- “to start a company that would make tember, BelGioioso Cheese Inc. once great Italian as we did in ,” again ascended the medal stand to re- he says. He also brought along Italian ceive accolades for the taste and qual- master cheesemakers Gianni Toffolon ity of its cheeses. Reviewers singled out and Mauro Rozzi. its creamy for a gold medal The company began by manufacturing and for a bronze. internationally popular Italian varieties, The honors are nothing new to Bel- like , parmesan and romano, Export Products Gioioso. The Denmark, Wisconsin- but soon found itself branching off into Of the more than 20 varieties BelGioioso based cheesemaker’s commitment to styles less familiar to the average con- makes, its export efforts focus on asiago, authentic Italian craftsmanship has sumer, like asiago and pepato. American ®, Auribella®, , earned it no less than 38 awards span- ® Today, BelGioioso, still owned and op- parmesan, pepato, Peperoncino , sharp ning 13 cheese varieties. Its products erated by the Errico Auricchio family, provolone and romano. The three trade- have been recognized not only at the runs five cheese production facilities marked varieties are proprietary Bel- World Cheese Awards, but also the U.S. and makes more than 20 varieties. Gioioso products. Championship Cheese Contest, the ® American Cheese Society Competition, “The plant environments are designed • American Grana , premium parmesan the Royal Winter Fair of Toronto and around each cheese and the needs of made using the same authentic crafts- other events. our cheesemakers to achieve the high- manship as practiced in the old world, est product quality possible,” says is matured in the company’s own “Consistent quality, exclusive recipes Elfner. “Every cheese is treated individ- cheese cave for a minimum of 18 and clean, distinct flavors are behind ually, according to its own personality.” months, resulting in a deep nutty flavor our success,” says Francesca Auricchio and granular texture. Elfner, Export and Operations Manager. Toffolon still manages production and ® “Because we are a family-owned busi- devotes time to further develop his • Auribella is a semi-firm whole-milk ness, with total control over the cheese- skills. This includes completing the Wis- cheese aged at least six months with a making process from start to finish, consin Master Cheesemaker Program, full-bodied, robust flavor and slightly including production, aging, packaging a one-of-a-kind, three-year training crumbly texture that makes it perfect and shipping, we deliver a superior curriculum. Toffolon carries Wisconsin for shredding. ® product with every variety we craft.” Master Cheesemaker certificates in • For its Peperoncino®, BelGioioso adds parmesan (a variety he’s been making And that’s not just rhetoric – BelGioioso red pepper flakes to its asiago to cre- for more than 25 years) and fontina. backs up such a pledge with an im- ate a hot, zesty cheese – and possibly pressive pedigree. Rozzi has been making cheese for 46 the next to win cheese contest honors. years now and takes a personal and Founder Errico Auricchio’s cheese roots meticulous approach to artisan cheese Contact Information stretch back more than 100 years – all craftsmanship. “Precise steps must be Website: www.belgioioso.com the way to Italy, where his great-grand- followed intricately, and the passion Office Location: Denmark, Wisconsin father first began producing traditional must come from within,” he says. “Mak- artisan-quality cheese. Errico moved to Contact: Francesca Auricchio Elfner, ing cheese isn't a job. It's a calling.” Export and Operations Manager Email: [email protected]

12 USDECNews | March 2009