BelGioioso Cheese Inc.


Company History

American Grana®






Fresh Mozzarella
Fresh Mozzarella, Prosciutto and Basil Roll

Unwrap & Roll™ 






Vegetarian Parmesan




Ricotta con Latte®

Ricotta Salata


Cheese Info


Employment Opportunities

Cheese Awards

Customer Praises





Citrus Mascarpone Cream Puffs

8 oz. BelGioioso Mascarpone

2 tsp. orange zest

Juice of 1/2 orange

2 Tbsp. honey

12 each Cream Puff shells

2 cups fresh berries

2 Tbsp. powdered sugar


Place BelGioioso Mascarpone, orange zest, orange juice and honey in a small bowl and mix until all ingredients are combined. Place fresh berries inside each cream puff and top fruit with a spoonful of Mascarpone mixture. Garnish with powdered sugar over top of cream puff. Serve immediately. Serves 12.


Mascarpone-Fontina Fondue Sauce

3/4 cup dry white wine

2 tsp. minced garlic

4 oz. BelGioioso Mascarpone

1 cup half & half cream

8 oz. BelGioioso Fontina, shredded

3/4 tsp. salt

1/4 tsp. white pepper

In a saucepan, bring wine to a boil and add minced garlic. Boil mixture until reduced to 3 tablespoons. Turn down the heat and add BelGioioso Mascarpone and stir until melted. Add half & half cream and heat until almost boiling. Remove pan from heat and add shredded Fontina slowly, a small amount at a time, stirring constantly until cheese melts and mixture is smoothly blended. If needed, return pan to low heat to melt the cheese. Remove from heat and season with salt and white pepper. Stir well before using. If made ahead, refrigerate fondue in covered storage container.

Toss this sauce with your favorite pasta and sautéed chicken and vegetables such as asparagus and shiitake mushrooms for a tasty dinner entrée.


Mascarpone Fruit Cake

8 oz. BelGioioso Mascarpone

Fresh cream

1/4 cup pure maple syrup

Poppy seed or pound cake, sliced

Strawberries, freshly sliced


Combine BelGioioso Mascarpone with a few tablespoons of fresh cream to soften and add maple syrup to make a sauce. Slice the fresh cake and top with the Mascarpone mixture. Garnish with fresh fruit and serve.





Chocolate Coffee Cake with Mascarpone


3 cups sifted flour

2 cups sugar

1 tsp. salt

4 Tbsp. cocoa powder

2 tsp. baking soda

3/4 cup vegetable oil

2 Tbsp. vinegar

2 tsp. vanilla

2 cups warm coffee

Combine dry ingredients (flour through baking soda) and make three indentations in the mixture. Pour vegetable oil into one indentation, vinegar into another and vanilla into the last one. Pour warm (not hot) coffee over ingredients and mix well with a fork. Pour into greased 9" x 13" pan and bake at 350F for 30 minutes.


8 oz. BelGioioso Mascarpone*

1/4 cup coffee liquor*

Fresh cream

Fresh raspberries

Combine BelGioioso Mascarpone with a few tablespoons of fresh cream to soften and add the coffee liquor to make a sauce. Slice chocolate cake and top with the Mascarpone mixture. Garnish with fresh raspberries and serve.

*BelGioioso Tiramisu Mascarpone could be substituted for an alcohol-free version of the sauce.


Mascarpone and Gorgonzola Sauce

2 cups heavy cream

1/2 cup BelGioioso Mascarpone

1/2 cup BelGioioso Gorgonzola

In a medium saucepan, combine all the ingredients. Bring to a low boil and stir with a wooden spoon over low heat until the cheeses are melted and smooth. Serve immediately over pasta.


Famous Tiramisú Dessert

3 large eggs (*or pasteurized egg substitute)

1 cup espresso or strong coffee

1/2 cup sugar

2 Tbsp. cognac or brandy

8 oz. BelGioioso Mascarpone

2 Tbsp. cocoa

10 ladyfingers, toasted

Step 1: Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.

Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.)

Step 3: Dip one side of each ladyfinger into remaining espresso and layer on bottom of small serving dish.  Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 3 hours before serving.  Serves 6.


Pistachio Torte with BelGioioso Mascarpone, Apricots and Mint

(featured in Food Arts magazine)