Nearly 70 years ago, high in the idyllic mountains of Sortino, Italy, an Italian father, Luciano Bongiorno taught his two young sons, Mario and Gaetano, the family secret to making traditional Italian cheese.
When the two brothers came to Australia during the 1960s, they brought with them not much else but the traditional cheese-making recipes and techniques of their beloved father.
After learning the local cheesemaking Australian industry and understanding the difference in dairy products, Mario and Gaetano Bongiorno felt there was enough of a desire and interest in Italian cheeses to start their own cheese-making company. With a small but dedicated team who believed in the Bongiorno brothers vision, they began making cheese in the traditional, Italian age-old way.
This vision became Alba Cheese, now a household icon and staple in Australian and international kitchens. Alba Cheese has grown as a business but their philosophy, taught by their father in Italy 60 years ago, remains the same – first-class quality product and process will bring you a first-class Italian culinary experience, every time.
