The Evolution of Artisanal Cheese

Follow the cheese making process, from farm to table.

As you bite into smooth, earthy La Bottega di BelGioioso Gorgonzola or any of our other hand-crafted cheeses, you may find yourself wondering how these complex cheeses came to be. Explore the journey our cheeses take from farm to factory to table:



In 1979, Errico Auricchio moved his family from Italy to America with the goal of crafting the best Italian cheeses in the United States. Once his feet hit American soil, he was in search of the highest quality fresh milk for cheese making. He found what he was looking for in “America’s Dairyland.” Wisconsin’s vast green pastures are home to our partner farms that produce our fresh milk daily to ensure that La Bottega di BelGioioso lives up to its time-honored tradition of making fresh cheese of the finest quality.


Our state-of-the-art cheese making facilities turn out a wide variety of artisanal cheeses. They are handmade, hand-cut, and hand-packed by award-winning cheesemakers who blend classic, Italian cheesemaking methods with modern technology. The result? Refined artisanal cheeses with flavor, texture, aroma, and authenticity you won’t find anywhere else.


Once in the hands of avid entertainers and food enthusiasts, our cheeses become a centerpiece and staple of gourmet cheese boards and appetizers. It’s our goal that each of our cheeses finds a place on your table alongside the perfect wine or beer pairing or as the finishing touch to a succulent porterhouse.

For our artisanal cheeses, the journey from farm to table is short, hands-on, and shaped by tradition. This attention to detail and passion for cheese making is evident in every bite. Learn more about our handcrafted cheeses at