Cheese - Smoked Bocconcini

Giorgio Linguanti’s love of fine food began when working in a small shop in Sicily that specialised in products from the nearby Aeolian Islands. On arriving in Melbourne in 2004, with a love of food and speaking only Italian, he turned his hand to cheese making and in 2008 That’s Amore was born.

That’s Amore Cheese sources Australian milk that is transformed into a variety of artisan cheeses at Giorgio’s purpose built facility in Melbourne. “The key to cheese making is love! This is true for everything you do, not just for cheese making. If you do everything with love, the results will be obvious – they’ve got to be good! This is why my company’s name, That’s Amore, means That’s Love.” – Giorgio Linguanti.

Cow’s milk is used to make this pasta filata or ‘stretched curd’ style of cheese. Pasta filata styles require skill and the ability to ‘read’ the cheese over each production step. First farm fresh milk is pasteurised before non-animal rennet and starter cultures are added to transform it into a custard-like consistency which is then carefully cut by hand at just the right moment, to separate the curds and the whey. The curd is next stretched which allows it to be moulded into the desired shape and a gentle smoking over traditional Beechwood imparts a smoky flavour and a golden colour to each ball of spun curd.

Milk Type: Cow’s Milk
Classification: Artisan