BelGioioso Cheese to Open New Plant

News Editor 5 Comments

bcheeseBelGioioso Cheese, based in Wisconsin, will host the grand opening of its fifth cheese plant next week. The ceremony will take place on March 25 at the plant site in Freedom, Wis.

BelGioioso Cheese, which currently employs 350 people and sources milk from 200 area dairy farms, will host local officials and members of the media at a grand opening ceremony at its new Freedom plant. Featured speakers include BelGioioso Cheese President Errico Auricchio, State Agriculture Secretary Rod Nilsestuen, and Kim Cates, representing Senator Herb Kohl.

The new 90,000 sq. ft. Freedom cheese plant is the latest addition to BelGioioso Cheese’s growing Wisconsin dairy processing operation. The new plant will make Fresh Mozzarella and Fontina, two of more than 25 Italian specialty cheeses handcrafted by the company.

Cheese, Dairy Business, Industry News

Comments 5

  1. William Hummel

    To buy fresh curd, call the company directly, 1-877-863-2123. I know the finished product is in almost every grocery store. I’ve been with BelGioioso for over 12 years. Year 1, we produced 1 small vat of fresh mozzarella a day, four days a week. How fast did it catch on…12 years later and at times 30 plus vats per day, 6 days a week, it is made in 2 different plants, Glenmore, WI., which I was the first person to mould the curd into its final product when the plant opened in 2003, and Freedom, WI., which started earlier this year,,, and I’m proud to say that I was the first to mould the curd into its final product. Although to the naked eye it seems that the fresh curd is rolled through a mixing machine and forming into various sizes, it is a process that needs constant supervision until it gets to your kitchen. I pride myself in supervising the making of this and hope you all taste the quality and care we put into this.

  2. David Adamovich

    William:

    Would you please give me a walk-through lesson in making mozzarella from B curd? Exactly what size should the curd be cut? Should it be at room temperature? What temperature water? One or two baths? How long in the water bath? When to salt? etc. Please forgive all the fuss about detail. I’ve tried many times and often the cheese comes out chewy and rubbery. I’m sure I’m doing something wrong but would do best with detail with 3 lbs. of curd as the initial product.

    Thank you,

    David

  3. william Hummel

    David,

    sorry I took a 6 months to get back to this website!,,,but hopefully you’re listening…

    Slice the curd into 4″ by 4″ squares about a 1/4″ thick.

    In the factory we cook it at 180 degrees, at home,,,Just heat water until boiling. Place pieces into pot and slowly stir/nead.

    When the curd is just slightly firm, pull out of hot water, form whatever shape you’d like by hand…this takes practice(it took me some time to get good at it), so don’t get discouraged right off the get go. submerge into a bowl of cool tap water for 7-10 minutes, take out and place into a bowl of ice cold water for 7-10 minutes. Two baths of different temp because the cooling process needs to be gradual. If warm piece of cheese is placed into ice cold water too soon it will ShoCk it and cause the surface to wrinkle, peel apart, and loose butterfat. Good luck,,,,and like i said , don’t become discouraged, if i had to make fresh moz. by hand for a living, versus our automated forming machine,,i’d be looking for a new line of work!

    william hummel

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