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Denmark, Wis.-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 Aug. 3-6 in Montreal. These awards honor the family owned and operated cheese company as a producer of exceptional Italian specialty cheeses.

BelGioioso Fresh Mozzarella received 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 Burrata was awarded a first-place ribbon in the Italian Type Cheeses, Burrata category. This fresh, delicate cheese with a rich, creamy flavor is a ball of fresh Mozzarella filled with shreds of mozzarella soaked in cream.

BelGioioso Fresh Mozzarella in water received a second-place finish in the small-size Fresh Mozzarella category for its traditional package of Ovolini-sized, 4-ounce fresh Mozzarella balls in water.

BelGioioso Sharp Provolone Mandarino received a third-place ribbon in the Italian Type Cheeses, Pasta Filata category. This sharp provolone is made from a traditional recipe using whole cow’s milk. The company hand-molds the traditional Mandarino shape out of stretched curd, and finish by roping, waxing and hand-stamping it with the 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.

For more information about BelGioioso Cheese, visit www.belgioioso.com.

Source: BelGioioso Cheese