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 Awards and since then he has won numerous awards.
Giorgio grew up in Italy and comes from a background in advertising. During the two years before migrating to Australia, Giorgio 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 knowing a word of English, got a job in a cheese factory. “It looked challenging,” Giorgio confesses, but this is where his interest and passion for cheesemaking was ignited.
In 2008, after experience in two different cheese factories, Giorgio started his own business, That’s Amore Cheese. He began with just one product, Bocconcini Leaf, which was a huge hit with the Italian Restaurants in Melbourne. Soon after he began making Burrata and Smoked Scamorza. Chefs admired his artisan skills in handmade cheeses and were very excited by his products.
ONE BIG FAMILY
Giorgio’s business grew rapidly, and in 2010 That’s Amore Cheese took over Donnybrook’s cheese factory. Giorgio also opened his shop, La Latteria Mozzarella Laboratory in 2010, where his cheese was made daily on site. Giorgio’s cheese laboratory allowed him to experiment with new products.
Thanks to his love and passion for cheesemaking, Giorgio’s business has experienced exceptional growth.
In April 2015, That’s Amore Cheese moved into a larger facility in Thomastown, accommodating a beautiful Cheesery with a Deli & Cafè. In 2016 the company approached the export market and is now supplying cheese to more than 10 countries. In 2018, That’s Amore Cheese launched a sister brand, Cannoleria by That’s Amore, which specialises in traditional ricotta cannoli.
Today That’s Amore Cheese has a team of 100 and makes more than 65 different types of cheese.