Say Cheese!
Belgioioso Cheese Brings Award-winning Melty Goodness to the Table
May 2025 Issue
by Lindsay Gifford
Information, Recipes, Photography provided by Belgioioso Cheese®
There’s little that adds more delicioso to a meal than the ooey gooey goodness of delectable cheese. And this month, we’re celebrating every savory, tangy, nutty, delicious bite in celebration of American Cheese Month. This is one we can truly get behind, and we went straight to one of our favorite brands—BelGioioso Cheese and their award-winning, classic Italian cheese crafted by artisan cheesemakers right here in the USA. It’s not surprising that Wisconsin, “America’s Dairyland”, was chosen as the perfect place to set up shop, due to environs that allow them to produce superior milk.
The BelGioioso story began in Italy over a century ago when the great-grandfather of BelGioioso’s President, Errico Auricchio, founded a cheese company based on a philosophy of excellence. In 1979, Errico moved his family from Italy to America with the goal of continuing his great-grandfather’s legacy. He wanted to craft the best Italian cheeses in the United States.
Along with this family, Errico brought with him two master cheesemakers, Mauro and Gianni. Both remain part of the BelGioioso family today working tirelessly to share their wisdom with each new generation of cheesemakers. Together, Errico, Mauro and Gianni began by making cheeses familiar to American consumers such as Provolone, Parmesan, and Romano. Over time, they introduced cheeses previously unknown in America, such as Mascarpone, CreamyGorg®, Italico® and American Grana® which have now become household favorites. BelGioioso’s commitment to tradition and excellence carries with it the value of knowing how to make Italian cheeses just as they were long ago from recipes passed down through generations of cheesemakers. These values are the pillars behind their more than 130 awards for its cheeses.
Today, BelGioioso Cheese is still a family-owned and operated company, specializing in artisan Italian cheesemaking using natural ingredients and fresh, local Wisconsin milk. Created from recipes rich in tradition, Master Cheesemakers handcraft more than 25 varieties of specialty cheeses and new cheeses continuously in development, like their new Baking Fresh Mozzarella sliced log. Specially formulated with reduced moisture content, this mozzarella is enhanced to perform well for cooking, baking, and high-heat usages. It is perfect for grilled-cheese sandwiches, baked pastas, paninis, pizzas, and more.
Now it’s your turn to savor the flavor, to turn the page for a sampling of delicious BelGioioso recipes. Be sure to visit www.BelGioioso.com to discover more recipes and learn about the flavors, aromas and textures of superior cheese. From entertaining to comfort cooking and weeknight family meals at home, BelGioioso makes it easy to get cheesy!
Heirloom Tomato Galette with Burrata
Crust:
2 cups All purpose flour
1 Tbsp fresh Thyme leaves
1 tsp Salt
2 Tbsps grated BelGioioso Parmesan cheese
4-6 Tbsps iced Vodka
11/2 sticks unsalted butter, frozen, then grated
Filling:
1 Egg
1 cup BelGioioso Ricotta con Latte® cheese
1/2 tsp Honey
1/4 cup BelGioioso Parmesan cheese, grated
Salt and pepper, to taste
Red pepper flakes, to taste
1/4 cup fresh Basil, chopped
Assembly:
1 Egg, beaten
4-5 Heirloom tomatoes, sliced 1/4 inch thick
Flaky salt and freshly ground black pepper
1 (8 oz) ball BelGioioso Burrata, for serving
To make the crust, add the flour, salt, thyme and grated parmesan cheese to a large mixing bowl and stir to combine. Add the grated butter and work the mixture together with your fingers until all of the butter is coated with flour and the butter has been worked into pea-sized clumps. Drizzle the vodka over the flour mixture one tablespoon at a time, and stir with a fork until it begins to come together. Gather the dough into a large disc and wrap in plastic wrap. Let chill in the fridge for at least 30 minutes.
Meanwhile, make the ricotta filling by adding all of the ingredients to a large bowl and mixing with a fork until combined. While the tart dough chills, add the sliced tomatoes to a colander set over a bowl to drain off some of the moisture. When the tart dough has chilled, preheat the oven to 425˚F. On a lightly floured surface, roll out the dough to ¼ inch thick circle about 14 inches in diameter. Transfer the dough to a 10 inch cast iron skillet, making sure to tuck the crust all the way into the bottom of the skillet. Let the crust hang over the edge, then spread the ricotta filling on the bottom of the crust. Arrange the heirloom tomatoes on top of the ricotta in a concentric circle, then season with flaky salt and freshly ground black pepper. Fold the edges of the crust over the tomatoes, then brush the edges of the crust with the beaten egg. Place in the oven and bake for about 40 minutes, or until the edges are golden brown. Let sit for about 10 minutes to allow the juices to settle, then top with fresh burrata, slice and serve.
Provolone Pizza Sliders
1 pkg (12 count) Hawaiian rolls or slider buns
2 cups Marinara sauce, divided
8 oz BelGioioso Mild Provolone cheese, shredded, divided
8 oz BelGioioso Parmesan cheese, grated, divided
1 pkg sliced Pepperoni
4 Tbsps Unsalted butter, melted
1 tsp Pizza or Italian seasoning
Preheat oven to 350˚F. Grease a sheet pan or glass dish, set aside. Keeping the rolls intact, cut lengthwise through the middle of the buns, so you have a bottom and top section. Place bottom section in greased pan and top with half of the marinara sauce, half of the shredded BelGioioso Provolone and 3 oz. of grated BelGioioso Parmesan. Top with the sliced pepperoni, the remaining Provolone and 3 oz. of grated Parmesan. Spread the remaining marinara sauce on the inside top half of the buns and place onto the bottom section. Mix the seasoning into the melted butter and brush over the top side of the buns. Cover with foil and bake for 15 minutes, until cheese is melted. Remove foil and bake an additional 5 minutes or until tops turn golden brown. Remove from oven and garnish with 2 oz. of grated Parmesan. Serve immediately.
Pizza Margherita
1 prepared Pizza dough 
1/2 cup prepared Tomato sauce
1/2 Tbsp Olive oil
8 oz BelGioioso Fresh Mozzarella cheese, sliced
1/2 tsp Salt
6 fresh Basil leaves, chopped
Preheat oven to 425˚F. Place pizza dough on lightly oiled pan. Top crust with tomato sauce, slices of BelGioioso Fresh Mozzarella, chopped basil, salt and remaining olive oil. Bake for 12-15 minutes or until top and bottom of crust are nicely browned. Cut into wedges and serve immediately.
Fresh Mozzarella Grilled Chicken Caprese
4 whole Chicken breasts 
Salt and pepper
1 Tbsp Extra virgin olive oil
16 oz BelGioioso Fresh Mozzarella cheese
1/2 cup Pesto
1/2 cup Grape tomatoes, sliced in half
1/2 cup Red onion, chopped
Fresh basil, torn into small pieces
Season chicken breasts with salt and pepper, place into a large heated skillet or onto a hot grill, using the olive oil to season the pan or grill grates. Grill chicken until completely cooked and then top with slices of Fresh Mozzarella, heat until cheese is melted. Place chicken onto a large serving platter and top with pesto, grape tomatoes, onion and fresh basil. Serve immediately.
Fresh Mozzarella Sausage Skillet Pasta Bake
1 lb. Rigatoni pasta 
2 Tbsps Olive Oil
1 lb. bulk Italian sausage
3 cups (24 oz) prepared Marinara sauce
½ medium Onion, chopped
2 cloves Garlic, minced
½ tsp Red pepper flakes
1 cup BelGioioso Parmesan cheese, grated
16 oz BelGioioso Baking Fresh Mozzarella cheese, sliced
Boil pasta in salted water until al dente or semi–hard, drain and set aside. Heat olive oil in large skillet, add sausage and onion. Cook over medium high heat, stirring to crumble the sausage. Once browned, add garlic and heat for a few minutes. Add the marinara and red pepper flakes. Stir to incorporate all ingredients and bring sauce to a low boil. Stir in the drained pasta, about 10 slices of Fresh Mozzarella and ¾ cup of the Parmesan cheese. Cover and let the combination heat through for a few minutes. Uncover and add the rest of the Fresh Mozzarella slices to the top of the pasta, cover and heat until cheese is melted. Serve immediately topped with remaining Parmesan cheese.
Ricotta-Mascarpone Pound Cake
16 oz BelGioioso Ricotta con Latte cheese
8 oz BelGioioso Mascarpone cheese
3-4 Tbsps Confectioners’ sugar
1 fresh Pound cake, sliced
1 cup fresh Berry jam
4 cups fresh Berries of choice
In a small bowl, whisk together the BelGioioso Ricotta, BelGioioso Mascarpone and 3 tablespoons of the confectioners’ sugar. Check for sweetness and whisk in more sugar as needed. Set aside. Arrange slices of pound cake on plates. Top each slice with the Ricotta-Mascarpone mixture, jam and fresh berries and garnish with confectioners’ sugar if desired.
Fresh Mozzarella Lasagna
1 Shallot, diced 
1 Tbsp Extra virgin olive oil
1 lb. ground Beef
1 pkg Lasagna noodles, prepared
2 Garlic cloves, minced
3 large Tomatoes, sliced
1 tsp Salt 1 tsp cracked Black pepper
1 Egg 2 (28 oz) cans Italian tomatoes
16 oz BelGioioso Ricotta con Latte® cheese
5 oz BelGioioso Parmesan cheese, shredded
2 lbs. BelGioioso Fresh Mozzarella cheese, sliced
Preheat oven to 375°F. For the sauce, heat oil in a large pot over medium-high heat. Add shallot and cook until tender, then add garlic and ground beef. Cook until browned, then add salt, pepper and canned tomatoes and simmer 30 to 40 minutes. For the filling, combine BelGioioso Ricotta con Latte®, grated BelGioioso Parmesan and egg together and set aside.
To assemble the lasagna place sauce on the bottom of an oven proof 9 x 13 dish, follow with lasagna noodles, Ricotta mixture, sliced tomatoes and slices of BelGioioso Fresh Mozzarella. Repeat layers and bake for 50-60 minutes or until bubbling and lightly browned. Allow to cool for 15 minutes before serving.
Meatballs with Romano
16 oz ground Meatloaf mix 
(beef, veal, pork)
1 large Egg, beaten
1/2 cup BelGioioso Romano cheese, shredded, plus extra for garnish
1 Tbsp Parsley, chopped
1/2 garlic clove, minced
1/2 tsp Salt
1/4 tsp ground Black pepper
3/4 cup fresh Breadcrumbs
1/2 cup lukewarm Water
1/2 cup prepared Marinara sauce, heated
Preheat oven to 400˚F. Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 11/2 inch balls and place onto a baking sheet. Bake 20-25 minutes, until no longer pink in the center. Top with warm marinara sauce and extra Romano.
Crumbly Gorgonzola, Pear and Pecan Salad
1/2 cup Pecans
1/2 cup Sugar
4 cups Spring green salad mix
1/4 cup olive oil
1 Tbsp Balsamic vinegar
Salt and pepper
4 oz BelGioioso Crumbly Gorgonzola cheese
1 fresh ripe Pear, thinly sliced
Preheat oven to 350˚F. Spread out pecans on a baking sheet. Place in oven to toast, stirring once or twice, about 3-5 minutes. Remove from oven and set aside. In a medium saucepan, heat sugar until it turns liquid, take off the heat and add the toasted pecans to coat, stirring quickly. Return coated pecans to baking sheet, and separate nuts when cool. In a large salad bowl, toss salad greens with olive oil and balsamic vinegar. Salt and pepper to taste. Add BelGioioso Crumbly Gorgonzola, sugared pecans and fresh pear slices. Serve immediately.
Fresh Mozzarella Antipasto Skewers
Fresh basil leaves 
8 oz BelGioioso Fresh Mozzarella cheese
Grape tomatoes
Italian prosciutto, thinly sliced
8 wooden skewers
Extra virgin olive oil
If necessary, cut BelGioioso Fresh Mozzarella cheese into 1 inch cubes. Thread Fresh Mozzarella, basil leaves, prosciutto and tomatoes onto skewers. Drizzle with extra virgin olive oil and serve immediately.
Veni Vidi Vici’s Cheesecake
Crust: 
16 oz Vanilla wafers
4.5 oz Sugar
7 oz Unsalted butter, melted
Meringue:
7 Egg whites
5 oz Sugar
Filling:
Juice of 1 lemon
1 1/2 Tbsps Vanilla extract
13 oz Sugar
8 oz BelGioioso Mascarpone cheese
3 oz Sour cream
12 oz Heavy cream
2 oz All purpose flour
3 lbs. Cream cheese, room temperature
3 extra large Eggs
8 extra large Egg yolks
8 oz BelGioioso Ricotta con Latte® cheese
5 oz La Bottega di BelGioioso Crescenza-Stracchino™ cheese
Grind vanilla wafers into crumbs then mix in a bowl with sugar and melted butter. Press mixture into the bottom of 2 well greased (pan spray works best) 10” round cake pans (not spring form) and bake at 350°F until golden brown, about 15 to 20 minutes. Turn oven down to 325˚F. Mix lemon juice, vanilla extract, sugar, BelGioioso Crescenza-Stracchino™, BelGioioso Mascarpone, BelGioioso Ricotta con Latte®, sour cream, cream cheese and flour into mixing bowl, stirring slightly after each ingredient is added. Mix with a paddle until just smooth, then add eggs, egg yolks, and heavy cream. Blend with a paddle until smooth, but do not overmix. Transfer mix to large mixing bowl.
To make the meringue, place egg whites into the mixer (be sure mixing bowl and whip are grease free and dry.) Whip at fast setting, add sugar and whip until stiff peaks form. Gently fold this into the smooth cheesecake batter by hand. Pour batter into the cake pans and smooth the tops. Place a large roasting pan in the middle oven shelf, place the cake pans in the roasting pan, then carefully add water to the roasting pan until it reaches halfway up the side of the cake pan. Bake until golden brown, puffed and set, about 1 hour 15 minutes. Allow the cakes to cool and set in the refrigerator, wrap well with plastic wrap and transfer to the freezer. This cheesecake is very delicate, but freezes well. Once frozen, it is easy to slice neatly. To remove it from the cake pan, run a paring knife around the outside, then place the bottom in hot water and flip the cake out to slice. Serve with some fresh berries and a little whipped cream.