Giorgio Linguanti’s love of fine food began when working in a small shop in Sicily that specialised in products from the nearby Aeolian Islands. On arriving in Melbourne in 2004, with a love of food and speaking only Italian, he turned his hand to cheese making and in 2008 That’s Amore was born.
That’s Amore Cheese sources Australian milk that is transformed into a variety of artisan cheeses at Giorgio’s purpose built facility in Melbourne. Traditional recipes and methods are used and all his cheeses are Halal Certified, suitable for vegetarians and free from preservatives and artificial colours.
“The key to cheese making is love! This is true for everything you do, not just for cheese making. If you do everything with love, the results will be obvious – they’ve got to be good! This is why my company’s name, That’s Amore, means That’s Love.” – Giorgio Linguanti
The word ricotta translates as ‘re-cooked’ which is a reference to how it is made. This unique cheese needs no rennet or starter cultures and comes about when whey, leftover from cow’s milk mozzarella production, is mixed with salt and heated once more, encouraging development of fine curds that rise to the surface.
The curds are scooped into baskets and drained producing a fluffy cow’s milk ricotta with a delicate milky flavour. An extremely versatile cheese that may be used in a variety of both sweet and savoury recipes such as cakes, pancakes, lasagne, gnocchi or cannelloni.