Calabro Cheese was featured in the 2016 Best Cheeses issue of Culture: The World on Cheese Magazine! We are honored to have our Ricotta di Bufala be chosen as one of their top 75 best cheeses of the year. Culture did an amazing job covering not only one of our newest and award winning products, but also the history and essence of Calabro as a whole. Culture, is a magazine devoted to delivering the most innovative and eye-opening stories about the world’s vast array of cheeses and cheesemakers! Check them out at http://culturecheesemag.com and see our article below!
“If you live in the United States, you’ve probably seen a tub of Calabro ricotta in your grocery store’s dairy case – but don’t let the company’s ubiquitous presence fool you into thinking this is a commodity product. Family-run since opening in 1953, the suburban creamery now produces 10 million pounds of cheese per year and sources its milk from nearby farms in New England and New York. This output is impressive, especially considering Calabro was started not by a professional cheesemaker but by a Sicilian immigrant with a PhD in physics and math. Though Ricotta di Bufala comprises less than one percent of Calabro’s total production, it’s worth seeking out. “Buffalo milk creates a smoother, richer curd,” production manager Elliot Angeloni explains. Judges at the 2016 American Cheese Society Judging & Competition fell under the ricotta’s spell, awarding it a first-place ribbon. With bittersweet, nearly citrusy notes and a creamy mouthfeel, Ricotta di Bufala is made the old school whey, er, way: from the leftovers of Mozzarella di Bufala’s make process.
On August 24, 2016,
Calabro Cheese took home two awards at the sixth annual Big E New England Regional Cheese Competition.
Calabro’s famous Hand Dipped Ricotta took a gold medal in the soft cheese category and our Caciocavallo took a silver medal in the Italian Style Cheeses.
Since 2010 the Big E has been recognizing New England cheese makers, the competition show cases a variety of different classes of cheese and are judged by seasoned professionals of the industry. All medal winning cheeses remain on display in the Wine and Cheese Barn for the remainder of the Big E. Keep an eye out for us next year at the Big E!
East Haven, CT---Calabro Cheese Corporation wins three ribbons at the annual American Cheese Society Competition (ACS) in Iowa on July 29th.
A first place ribbon was awarded to Calabro for Ricotta di Bufala; second place ribbon for Smoked Scamorza; third place ribbon for Hand Dipped Ricotta, all in their respective categories.
“We are very proud that the ACS has recognized our cheeses. It is a reflection on our whole team and their commitment to continuing Calabro’s tradition of excellent cheese making,” said Calabro’s President Salvatore Calabro.
The ACS is the leading organization supporting artisan and specialty cheeses in America. Since 1983 the ACS has held its annual conference and world-renowned cheese judging and competition. This year, 1,843 cheese were entered.
For over half a century, Calabro Cheese has been an award winning leader in manufacturing Italian Artisanal Cheeses. Calabro uses only local Connecticut farm fresh milk that is rBST-free and all of Calabro cheeses are gluten free. Our full line of Ricotta Cheeses is Kosher Certified by KVH Kosher. Calabro is SQF and HACCP certified.
Calabro Cheese will once again be exhibitors at the Summer Fancy Food Show in New York City at the Javitz Center, June 25-27th, 2017. “We are very excited to continue our relationship with the Specialty Food Association,” says Salvatore Calabro President of Calabro Cheese. “The Summer Fancy Food Show is a great opportunity for us to display our full line of products for potential new customers to sample and for 2017 we are enlarging our booth size and will debut a new display.”
The 2016 Summer Fancy Food Show was the largest ever since the show’s inception in 1954. More than 47,000 specialty food professionals filled the halls to see over 2,600 exhibitors from 55 countries. Calabro Cheese first exhibited at the Summer Fancy Food Show in 1997.
For over half a century, Calabro Cheese has been an award winning leader in manufacturing Italian Artisanal Cheeses. Calabro uses New England farm fresh milk that is rBST-free and all of Calabro cheeses are gluten free. Our full line of Ricotta Cheeses is Kosher Certified by KVH Kosher. Calabro I SQF and HACCP