BelGioioso Earns Best of Class Awards From American Cheese Society

Denmark, ""Wis., August, 2011 – Wisconsin based BelGioioso Cheese earned four distinguished awards including first place finishes in the Fresh Mozzarella categories at the 28th Annual American Cheese Society Contest held in Montreal, Canada August 3rd – 6th, 2011. These awards honor the family-owned and operated cheese company as a producer of exceptional Italian specialty cheeses.

First Place, Best of Class Blue Ribbon: BelGioioso Fresh Mozzarella Thermoform

BelGioioso Fresh Mozzarella continues to be recognized as America’s Favorite and the category leader, receiving a first place blue ribbon in the large size Fresh Mozzarella category.  This cheese is made from fresh milk gathered daily and packaged without water, providing a 60 day shelf life. BelGioioso Fresh Mozzarella is produced in various shapes and sizes, with a perfect option for any application.

First Place, Best of Class Blue Ribbon: BelGioioso Burrata

BelGioioso Burrata continues to receive top honors and was awarded a first place ribbon in the “Italian Type Cheeses, Burrata” category. This fresh, delicate cheese is a ball of Fresh Mozzarella filled with shreds of mozzarella soaked in cream. It has a rich, creamy flavor and is becoming a favorite of both chefs and consumers.

Second Place: BelGioioso Fresh Mozzarella in water

BelGioioso Fresh Mozzarella in water received a second place finish in the small size Fresh Mozzarella category, without a first place ribbon being awarded.  This traditional package of Ovolini sized, 4 ounce Fresh Mozzarella balls in water drew the judge’s attention with its authentic mouth-watering goodness and optimum freshness.

Third Place: BelGioioso Sharp Provolone Mandarino

The “Italian Type Cheeses, Pasta Filata” category awarded BelGioioso Sharp Provolone Mandarino with a third place ribbon. BelGioioso Cheesemakers create Sharp Provolone following a recipe rich in tradition using whole cow’s milk. They hand-mold the traditional Mandarino shape out of the stretched curd, and finish by roping, waxing and hand-stamping with the famous BelGioioso logo. The cheese is allowed to mature for a minimum of 7 months for a sharp, piquant flavor.

This year’s competition broke records with 1,676 producer entries from the United States, Canada, and Mexico. The goal of the American Cheese Society awards is to give recognition to cheeses that achieve the highest quality in terms of their aesthetic evaluation (i.e. flavor, aroma, and texture), as well as their technical evaluation.

BelGioioso Cheese is a family-owned and operated company specializing in artisan Italian cheesemaking. Using only all-natural ingredients and fresh, local Wisconsin milk, Master Cheesemakers hand-craft a full line of exceptional cheeses guided by a commitment to quality and a respect for tradition. At BelGioioso, every cheese is a specialty. For product information, recipes or product samples, log on to

www.belgioioso.com or phone 877-863-2123

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