Celebrating 30 years of success in cheesemaking, South Australian family business La Casa Del Formaggio has recently announced their move to a new state-of-the-art cheese manufacturing plant, to be built in 2020.
Renowned for their award-winning cheese products including ricotta, bocconcini, mozzarella, pecorino, parmesan, haloumi and burrata, La Casa Del Formaggio will expand from their current site at Glynde, north-east of Adelaide, to the Northern Adelaide Food Park. The food park at Edinburgh Parks about 25km from the CBD is a food processing and manufacturing hub allowing businesses to innovate and collaborate with industry to access international markets.
La Casa Del Formaggio’s managing director, Claude Cicchiello, says the business is currently in the master planning stages of what they believe will be one of Australia’s best cheese manufacturing facilities.
“I feel very fortunate we’ve been able to do what we love for 30 years, and we’re excited at the opportunity to expand our operations,” he says. “The world-class modern facility will allow us to continue to produce cheese and dairy products for the Australian consumer, food service and export markets.”
Claude’s parents Gerardo and Rosa Cicchiello, migrants from Italy, started the business in 1988. It grew slowly and organically from its origins as a small operation supplying only the Cicchiello’s own continental deli, before higher demand saw the deli close and the cheesemaking operations take centre stage. Today, the business employs 130 people and supplies fresh cheese products Australia wide.
“Our family introduced bocconcini into the Australian market,” Claude says. “It was a product that was foreign to many families who were not used to enjoying fresh cheeses in their meals. However, our local European community was certainly glad to find the product available, and over time we educated consumers through recipe sharing and cooking demonstrations. We also had a bit of luck in the early days with celebrity chefs such as Jamie Oliver using the products in his recipes.”