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La Casa Del Formaggio's Fresh Salad Bocconcini with Mediterranean Marinade wins Most Innovative Product Gold Medal
February 2013
 
La Casa Del Formaggio’s packsize has received the Gold Medal in the CLASS: 49 Most Innovative Product and/or Package of any Variety of Cheese category at the Sydney Royal Dairy Awards on February 15th, 2013. This product achieved the criteria to be honored with the gold medal in areas of packaging, innovation and product quality.
A completely new and novel product to the marketplace, La Casa Del Formaggio’s Fresh Salad Bocconcini with Mediterranean Marinade combines bocconcini in its freshest form (preserved in brine) with an herb marinade sachet placed on top of the lid from Queensland-based Gourmet Gardens. The consumer only needs to tip the brine, add the marinade and shake or stir to combine for instant antipasto or a flavourful addition to a salad or entrée. Salad Bocconcini are a fresher, healthier style of marinated cheese. The Mediterranean marinade consists of garlic, capsicum, basil and oregano. This product was launched with two companions:
“By offering a fresh herb marinade, we are enhancing our much loved bocconcini with the clean, delicious flavours of fresh herbs. As we all know, herbs and cheese are a match made in heaven and Fresh Salad Bocconcini with Mediterranean Marinade plays to the strength of this wonderful combination,” said Marketing Coordinator Lauren Llewellyn. “We are honoured and thrilled to receive this recognition from the Sydney Royal Show for our new product.”
Other La Casa Del Formaggio products received silver medals, including:
- in Class 24: Ricotta Cheese, unbaked category
- in Class 31: Cheese, Mozzarella Stretched Curd category
- in Class 30: Bocconcini category
- in Class 32: Cheese, Mascarpone category
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La Casa Del Formaggio Changes Australia's Perception of Marinated Cheese
October 2012
La Casa Del Formaggio is combining 3 different varieties of fresh herb marinades with their market-leading Bambini Bocconcini. With the launch of their “” lines, they are showing Australia that there is a healthier, fresher way to marinate cheese.
The bocconcini comes in its freshest form, preserved in brine, with a sachet of herb marinade from Queensland-based Gourmet Gardens on top of the lid. The consumer only needs to tip the brine, add the marinade and shake or stir to combine for instant antipasto or a flavourful addition to a salad or entrée.
Releasing this line only in the South Australian market to start, La Casa Del Formaggio aims to give their loyal local customers a first taste of this potentially market-changing product. The company will be offering free tastings over the next few weeks at local supermarkets, gourmet shops, the Central Markets and at Cheesefest on October 28th and 29th.
“By offering a fresh herb marinade, we are enhancing our much loved bocconcini with the clean, delicious flavours of fresh herbs. As we all know, herbs and cheese are a match made in heaven and Fresh Salad Bocconcini with Herb Marinade plays to the strength of this union,” said Marketing Coordinator Lauren Llewellyn.
The three flavours are Basil, Italian Herbs, and Mediterranean and each retail unit is a 200g offering. The three variants are available in local Foodland stores, gourmet shops and other various independent retailers across SA. |
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La Casa Del Formaggio Makes Branding Leap
October 2011
South Australian fresh Italian cheese producers La Casa Del Formaggio are in the midst of revamping their corporate image. The brand, known for its “classic Italy” feel, will now shift to a deeper, richer overall look that promotes the core values of the company. The new packaging features bold sepia photos that depict the company’s traditional, handmade process. Select products’ tubs will give keen insight into the founding family’s story and share the journey they have taken to become the well-loved national brand that they are today.
Rosa Cicchiello’s ricotta making started as not much more than a hobby, but it has launched the Cicchiello family into a spot as a major player in the Italian cheese industry in Australia. Gerardo and Rosa married and immigrated to Australia from Italy in 1964. After opening a continental shop in an Adelaide suburb, Rosa began to cook homemade ricotta in the back kitchen and sell it over the counter. The popularity of her cheese was overwhelming and it inspired the Cicchiellos to focus solely on the “formaggio” (cheese) of their home country. La Casa Del Formaggio opened its doors in 1988 and has been growing at an exponential rate since. “We wanted to reflect that we are a genuine family business that remains true to our heritage. We have found that customers always react positively to the family, traditional, handmade and authentic aspects of La Casa Del Formaggio, so we wanted to reinforce it with our branding,” says Managing Director and son of La Casa Del Formaggio’s founders, Claude Cicchiello.
The same great products will feature new packaging starting in October 2011.
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Claude Cicchiello Wins the South Australian Premier’s Food Awards 2009
KPMG Young Leader Award
November 2009
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La Casa Del Formaggio Finalists in South Australian Premier’s Food Awards 2009
October 2009
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La Casa Launches New Bruschetta Kit Range
July 2009
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Grande Bocconcini Finalist in 2009 Food
Challenge Awards
June 2009
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La Casa Del Formaggio Turns 20!
November 2008
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