In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years, this young Sicilian went from not speaking a word of English to opening his own cheese company, winning an award at the Royal Melbourne Fine Food and since then he has won numerous awards.
Giorgio grew up in Italy and before migrating to Australia, his career was in advertising. During the two years prior to coming to Australia he worked in a small shop selling regional food products typical of the Aeolian Island (off the north-east coast of Sicily), which included organic capers, jams and tuna in oil.
This sparked his interest in food. It was August 2004 when Giorgio migrated to Melbourne and without a word of English, got a job in a cheese factory where his interest and passion for making cheese ignited. “It looked challenging” Giorgio confesses.
After his experience in two different cheese factories, Giorgio started his own business ‘That’s Amore Cheese’, in 2008. He began with just one product –Bocconcini Leaf, which was a huge hit with the Italian Restaurants. Before long he was also making Burrata and Smoked Scarmorza. Chef’s admired his artisan skills in handmade cheeses and were very excited by his products.
Giorgio’s business grew rapidly and in 2010, That’s Amore Cheese took over Donnybrook’s cheese factory. In the same year he opened his shop, ‘La Latteria Mozzarella Laboratory’ where his cheese is made every day in the shop. Giorgio’s cheese laboratory allows him to experiment with new products so that there is always something new to offer. Thanks to his passion and love, Giorgio’s business has experienced exceptional growth and his exquisite cheese are now available in Hong Kong exclusively through Feather & Bone.