Mascot of Precious Cheese, official
sponsor of the San Gennaro festival
2003, in ad odd juxtaposition with the
statue of the saint
The variety of Italian cheeses readily available in Southern California is growing. While the rarer cheeses can be found in specialty shops, many can now be found in supermarkets, Italian delis, and increasingly online (See: Markets & Delis). Mozzarella made from water buffalo (bubalus bubalis) milk seems to be one cheese that has made a major leap into mainstream stores (e.g., Costco, Ralphs, etc.).
Gioia Cheese Co., Inc. (Est. 1993)
1605 Potrero Ave.
South El Monte, CA 91733
Tel: (626) 444-6015
Fax: (626) 444-6019
Vito Girardi, Owner
Burrata, Burricotti, Caciocavallo, Mascarpone, Mozzarella, Mozzarella (water-packed),
Mozzarella Fresca Inc. (Est. 1983)
DBA Ital Cheese Plant
615 North Burnett Road
Tipton, CA 93272
Tel: (559) 752-4823
ITALFresca∆; Italcheese; Mozzarella Fresca. Cryorac Mozzarella,
Mascarpone, Mozzarella (water-packed), Organic, Organic Fresh Mozzarella, Organic
Ricotta, Ricotta,Smoked Mozzarella
1075 First St. Suite 3
Benicia, CA 94510
Tel: (707) 746-6818
Fresh Italian cheeses, from mozzarella, and mascarpone, to ricotta. Recently moved from Gardena to Benicia.
1850 Gateway Blvd., Suite 100
Concord, CA 94520
Tel: (925) 887-9600
Tel: (925) 887-9607
Saputo Cheese USA Inc. (Est. 1946)
5611 East Imperial Highway
South Gate, CA 90280
Tel: (562) 862-7686
Fax: (562) 861-4265
Frigo, Mozzarella, Ricotta, String cheese
916 S. Santa Fe Ave.
Compton, CA 90221
Tel: (800) 266-4270
Fax: (310) 639-1096
Bulk Cheese Producer, Sierra, MonteBello. Feta, Mozzarella, Requeson,
Ricotta, Scamorza, String, Tuma.
Tutto Latte Mozzarella Cheese Factory ( Est. 1995)
5027 Heintz St.
Baldwin Park, CA 91706
Tel:(626) 337-8154 ph.
Tel: (626) 337-9354 fax
Tutto LatteŰ FiorellaŰ. Burrata, Fresh Mozzarella, Fresh Ricotta, Mascarpone,
A Bit of History: Virgilio Cicconi: From swordfishing
When Virgilio Cicconi started making fresh mozzarella-soft, cakey and sweet-sour-at his Italcheese factory in Gardena, the FDA told him he couldn't call it that because its moisture content was too high. Only after several years and testimony from Italian cheese experts did the government agency relent. [÷] When he came to the United States in 1964 from San Benedetto del Tronto, on Italy's Adriatic coast, he took up angling for swordfish off Catalina. But he was forced to find another line of work in 1983 when overfishing dried up the swordfish banks. "Why don't you make cheese?" asked his sister, who still lives in Italy. "The stuff I eat when I visit you tastes like soap." Cicconi wasn't always a mozzarella maker. After eight years and countless trials, the red, white and green containers of Italcheese's fresh mozzarella have become familiar supermarket fare.
From: "A guide to the Best of Southern California All-American Traditions," by Russ Parsons, Los Angeles Times, Jun 30, 1991. p. 4. More on Virgilio Cicconi and his family business at: http://www.cheesemarketnews.com/articlearch/retailwatch/rw15feb02.html
Of related interest:
Real California Cheese: http://www.realcaliforniacheese.com/home.cfm?start=1
Learn more about mozzarella di bufala: http://www.mozzarelladibufala.net/
Cube at Divine Pasta Co
615 N La Brea Ave
Los Angeles, CA 90036
Tel: (323) 939-1148