Core Ingredients for BelGioioso Cheese
At its heart, cheese is a simple product made from milk, salt, and enzymes. However, the exact ingredients and how they are handled determine the final flavor, texture, and name of the cheese. BelGioioso's wide array of cheeses, from soft and fresh options like Mozzarella to hard and aged ones like Parmesan, all start with high-quality, fresh milk sourced from local farmers.
Fresh BelGioioso Cheeses
Fresh cheeses are known for their milky flavor and soft texture. The ingredients for these types of cheese are typically minimal and straightforward.
- Fresh Mozzarella: The ingredients for Fresh Mozzarella depend on its packaging. The water-packed variety is made with cultured pasteurized milk, salt, lactic acid, and enzymes. The thermoform or vacuum-packed version uses pasteurized milk, vinegar, enzymes, and salt. Both variations deliver a clean, fresh flavor.
- Burrata: This specialty cheese, which is a shell of Fresh Mozzarella filled with soft mozzarella shreds and cream (known as stracciatella), is made with pasteurized milk, cream, vinegar, enzymes, and salt. The added cream provides its signature rich and soft interior.
- Marinated Fresh Mozzarella: Flavored versions of Fresh Mozzarella incorporate additional ingredients for a more complex profile. For example, the Pesto Marinated version includes extra virgin olive oil, basil, Parmesan cheese (cultured milk, salt, enzymes), and garlic.
Aged BelGioioso Cheeses
Aged cheeses, like Parmesan and Romano, gain their characteristic sharp or nutty flavors and firm texture through a longer aging process. The ingredients are simple, but the aging is what truly differentiates them.
- Parmesan: This cheese is made from cultured milk, enzymes, and salt. Aged for over 10 months, this process deepens its sweet and nutty flavor. Vegetarian Parmesan is also available, made with non-animal rennet.
- Romano: Similar to Parmesan, Romano is crafted from cultured milk, enzymes, and salt. It is aged for at least five months to develop a more piquant and robust flavor profile than Parmesan.
- American Grana®: As an extra-aged Parmesan, American Grana is also made with cultured milk, salt, and enzymes but is aged for a minimum of 24 months for an even deeper, more complex flavor.
Specialty Blends and Vegetarian Options
BelGioioso also offers a variety of blended cheeses and special dietary options. Shredded or grated varieties often contain an anti-caking agent.
- Shredded Blends: The Four Cheeses blend includes Parmesan, Asiago, Fontina, and Mild Provolone. Ingredients listed are Parmesan and Asiago (cultured milk, salt, enzymes) and Fontina and Mild Provolone (cultured pasteurized milk, salt, enzymes). These blends, along with others, often contain cellulose to prevent caking and natamycin to protect flavor.
- Vegetarian Cheeses: Many BelGioioso cheeses are made with non-animal enzymes, making them suitable for vegetarians. These include Fresh Mozzarella, Burrata, Mascarpone, and Vegetarian Parmesan. The company's vegetarian Parmesan uses the same core ingredients of cultured milk, salt, and enzymes, but specifically non-animal ones.
Comparison Table: Fresh vs. Aged Cheese Ingredients
| Feature | Fresh Mozzarella | Parmesan | Burrata | Specialty Blends |
|---|---|---|---|---|
| Milk Type | Pasteurized/Cultured Pasteurized Milk | Cultured Milk | Pasteurized Milk and Cream | Cultured/Cultured Pasteurized Milk |
| Key Enzymes | Enzymes (often animal-free for kosher/vegetarian options) | Enzymes (animal or non-animal rennet) | Enzymes (often animal-free for kosher/vegetarian options) | Enzymes (animal or non-animal rennet) |
| Additional Elements | Salt, Lactic Acid (cultured), Vinegar (thermoform) | Salt | Salt, Cream, Vinegar | Salt, Cellulose (anti-caking), Natamycin (flavor protection) |
| Aging Process | None, enjoyed fresh | Aged 10+ months | None, enjoyed fresh | Varies by cheese blend |
Are BelGioioso Cheeses Gluten-Free and Low Lactose?
BelGioioso notes that all of its cheeses are naturally gluten-free because the ingredients do not contain wheat, rye, or barley. For individuals with lactose intolerance, the good news is that the whey containing lactose is mostly eliminated during the cheesemaking and aging process. This is particularly true for hard, aged cheeses like Parmesan and Romano, which contain very little lactose, though some fresh varieties might have more. Consumers with severe dairy allergies should always consult a doctor.
The Role of Starter Cultures
BelGioioso also emphasizes the use of its own starter cultures, which are derived from the whey of previous cheese batches. This proprietary starter culture plays a vital role in ensuring consistent flavor and quality across different batches and contributes to the unique flavor profiles of each cheese type. The reliance on these natural cultures, combined with simple, quality ingredients, is a cornerstone of the company's cheese-making philosophy.
Conclusion
While the basic foundation for all cheese is relatively simple—milk, salt, and enzymes—the specific choice of milk (pasteurized, cultured, or with cream), the addition of starter cultures, and the aging process dictate the final character of each BelGioioso product. Whether it's the milky softness of a Fresh Mozzarella, the sharp, nutty flavor of a 10-month aged Parmesan, or the savory complexity of a shredded blend, the ingredients are a testament to traditional, quality-focused cheesemaking.
For more information on their specific products, visit the official BelGioioso website at belgioioso.com.
