Pecoraro Cheese brings five generations of Campanian cheesemaking to Williamsburg, where the family has handcrafted Italian cheeses since 1976. Still family-owned and operated, the Brooklyn producer combines traditional hand-pulling methods with Italian machinery and makes its cheese to order for freshness. Fifth-generation cheesemaker Tito Pecoraro also oversees buffalo-milk sourcing from the Naples area, including the company’s mozzarella di bufala.
Miceli Dairy Products CompanySince 1923, Miceli Dairy Products Company has made Italian cheeses in Cleveland, beginning with 15-year-old John Miceli selling ricotta and mozzarella from a Model-T pickup truck. Today the family-owned business remains guided by Miceli children and grandchildren, carrying generations-old recipes into a nationally recognized cheese company.CLEVELAND, OH
Lamagna CheeseFamily cheesemaking is Lamagna Cheese’s defining tradition: Giovanni Lamagna brought his Italian recipes to America in 1928, and successive generations have carried them forward. The company is known for fresh, all-natural ricotta made daily with traditional methods, while also serving foodservice customers with larger-format cheese products.VERONA, PA
Losurdo Foods IncFounded in 1959 by Michael and Mary Losurdo, Losurdo Foods makes and distributes Italian-style specialty foods, including fresh cheeses and frozen pizza dough, for food-service customers. Headquartered in Hackensack, New Jersey, the family business is now run by two of the founders’ children, with manufacturing in Heuvelton and Amsterdam, New York. Its fresh cheeses follow traditional recipes from Italy’s Capri region, while both plants are certified to the SQF Food Safety Code for Manufacturing Edition 9.AMSTERDAM, NY
Golden Age CheeseGolden Age Cheese is a family-operated Woodhull, New York cheese manufacturer making natural cheeses by hand, from fresh mozzarella and curds to cheddars aged as long as 18 years. Founded by Lawrence and Angela Hickey in 1983, the second-generation Hickey family still uses the same techniques and recipes, with local rBST-free milk and vegetable or microbial rennet. What began at roughly 300 pounds a week has grown more than one hundredfold while retaining its small-town, hands-on roots.WOODHULL, NY