Alba
Nearly 70 years ago, high in the idyllic mountains of Sortino, Italy, Luciano Bongiorno taught his two young sons, Mario and Gaetano, the family secret to making traditional Italian cheese.
When the two brothers came to Australia during the 1960s, they brought with them not much else but the traditional cheese-making recipes and techniques of their beloved father.
After learning about the local Australian cheesemaking industry and understanding the differences between dairy products, Mario and Gaetano Bongiorno felt there was sufficient interest in Italian cheeses to start their own cheese-making company. With a small but dedicated team who believed in the Bongiorno brothers’ vision, the company began making cheese in the traditional, age-old Italian way.
This vision became Alba Cheese, now a household staple in many Australian and international kitchens. Alba Cheese has grown as a business but its philosophy, learned from Luciano Bongiorno in Italy 60 years ago, remains the same – first-class quality product and processes will deliver a first-class Italian culinary experience every time.
Nearly 70 years ago, high in the idyllic mountains of Sortino, Italy, Luciano Bongiorno taught his two young sons, Mario and Gaetano, the family secret to making traditional Italian cheese.
When the two brothers came to Australia during the 1960s, they brought with them not much else but the traditional cheese-making recipes and techniques of their beloved father.
After learning about the local Australian cheesemaking industry and understanding the differences between dairy products, Mario and Gaetano Bongiorno felt there was sufficient interest in Italian cheeses to start their own cheese-making company. With a small but dedicated team who believed in the Bongiorno brothers’ vision, the company began making cheese in the traditional, age-old Italian way.
This vision became Alba Cheese, now a household staple in many Australian and international kitchens. Alba Cheese has grown as a business but its philosophy, learned from Luciano Bongiorno in Italy 60 years ago, remains the same – first-class quality product and processes will deliver a first-class Italian culinary experience every time.
Nearly 70 years ago, high in the idyllic mountains of Sortino, Italy, Luciano Bongiorno taught his two young sons, Mario and Gaetano, the family secret to making traditional Italian cheese.
When the two brothers came to Australia during the 1960s, they brought with them not much else but the traditional cheese-making recipes and techniques of their beloved father.
After learning about the local Australian cheesemaking industry and understanding the differences between dairy products, Mario and Gaetano Bongiorno felt there was sufficient interest in Italian cheeses to start their own cheese-making company. With a small but dedicated team who believed in the Bongiorno brothers’ vision, the company began making cheese in the traditional, age-old Italian way.
This vision became Alba Cheese, now a household staple in many Australian and international kitchens. Alba Cheese has grown as a business but its philosophy, learned from Luciano Bongiorno in Italy 60 years ago, remains the same – first-class quality product and processes will deliver a first-class Italian culinary experience every time.
