Russian Quark Cheese Melbourne A Cheesy Delight at www.harigon.com.au

Introduction

Russian Quark cheese has become a sensation in Melbourne, Australia, thanks to the efforts of Giorgio Linguanti, the founder of That’s Amore Cheese. Starting with just one product, bocconcini leaf, Linguanti quickly expanded his repertoire to include burrata and smoked scamorza, making his mark as one of Australia’s most beloved cheesemakers. What sets That’s Amore Cheese apart is its commitment to using top-quality milk from Victorian farms and traditional methods, without any preservatives or artificial colors.

In this interview, Giorgio Linguanti shares his thoughts on the past, present, and future of stretched-curd cheeses and beyond, including the popularity of burrata, exciting burrata dishes in Victoria, and creative ways to enjoy That’s Amore cheeses at home.

Giorgio’s Journey: From Sicily to Success

Giorgio Linguanti confesses that he had no idea burrata would become such a huge hit when he first started. In fact, he wasn’t even familiar with this cheese when a customer first asked him about it. Burrata was mainly popular in Puglia at that time, while Giorgio hails from Sicily. However, he quickly recognized the cheese’s potential, considering it the “sexiest cheese on the market” that chefs could use to create unique dishes.

Exciting Burrata Dishes in Victoria

When it comes to the most exciting burrata dishes on menus in Victoria, Giorgio finds it challenging to choose just five. However, he does mention two mouthwatering options available at The Cheesery in Thomastown. One is fresh spaghetti in Napoli sauce topped with a fresh, oozy burrata, and the other is the Pausini panino, featuring burrata, fresh mortadella, and basil pesto. These dishes showcase the versatility and deliciousness of burrata.

Creative Ways to Enjoy That’s Amore Cheeses at Home

Giorgio encourages cheese lovers to try all the different varieties of That’s Amore cheeses. However, he specifically recommends pan-frying caciocavallo, smoked bocconcini, diavoletti, or caciotta. Simply slice the cheese and place it on a hot frying pan without adding any butter or oil. The natural oils in the cheese will melt and create a beautiful brown crust, while the middle remains warm and oozy. This technique works exceptionally well with smoked cheeses, intensifying their smokiness.

Giorgio also shares a tip to enhance the enjoyment of fresh mozzarella. Take it out of the fridge at least half an hour before serving to allow its flavors to fully develop. This is especially true for buffalo mozzarella, which is best enjoyed at room temperature.

As for burrata, Giorgio suggests trying it in different ways, such as serving it on top of a soup in winter as a replacement for cream or adding it to pasta dishes. The creamy, rich texture of burrata adds a delightful touch to these dishes.

Breaking the Rules: Cheese and Seafood

Giorgio challenges the traditional notion that cheese and seafood should never be paired together in Italian cuisine. He believes that fresh cheeses like mozzarella, burrata, and stracciatella actually complement seafood dishes. Their delicate and mild flavors pair nicely with octopus, tuna tartare, prawns, oysters, and more. So, don’t be afraid to break the rules and experiment with cheese and seafood combinations.

Buffalo Mozzarella on Pizza: Before or After?

For pizza lovers, the placement of buffalo mozzarella is a crucial decision. Giorgio prefers adding buffalo mozzarella to the pizza after it comes out of the oven. He recommends using slightly aged buffalo mozzarella, which becomes softer and creamier over time. Drizzle some olive oil over the cheese for a truly indulgent pizza experience.

The Perfect Cheese Blend for Pizza

When it comes to the perfect cheese blend for pizza, Giorgio’s personal favorite is scamorza. This mozzarella log has a lower moisture content, making it ideal for melting. You can thinly slice, cube, or julienne the scamorza before adding it to your pizza. Giorgio suggests cooking it until it melts completely without browning, resulting in a gooey and delicious topping.

Cheesy Lasagne: A Must-Try Delight

Giorgio admits that his lasagne must be cheesy, and he doesn’t hold back on the cheese when preparing this classic dish at The Cheesery café. Their lasagne features layers of pasta with plenty of oozy scamorza bianca mozzarella, generous amounts of Parmigiano, and a thick bechamel sauce made with their full-cream milk. It’s a cheesy indulgence that will satisfy any cheese lover.

Italian Cheesecake: A Rivalry with Basque Cheesecake

Basque cheesecake may have stolen the limelight in recent years, but Giorgio believes Italy can make a comeback with its own version. In Italy, the traditional cheesecake is baked and incorporates creamy ricotta, a lighter alternative to Basque cheesecake. Giorgio also gives a nod to cassata, a colorful dessert layered with ricotta cheese and candied fruit. He predicts that cassata could be the next big thing in the Melbourne dessert scene.

The Future of That’s Amore Cheese

Looking ahead, Giorgio envisions That’s Amore Cheese expanding its presence in more retail shops and becoming increasingly accessible to everyday consumers. He hopes to see the brand grow throughout Australia and believes that people will continue to develop more knowledge and confidence in Italian food recipes. With the quality and variety of That’s Amore cheeses, they are sure to become a staple in kitchens across the country.

Conclusion

That’s Amore Cheese, led by Giorgio Linguanti, has made a significant impact on the cheese scene in Melbourne. From their popular burrata to a wide range of artisanal cheeses, That’s Amore offers top-quality products made with traditional methods and ingredients. Giorgio’s passion for cheese shines through as he shares his favorite recipes and tips for enjoying their cheeses. With That’s Amore, you can bring a taste of Italy to your own kitchen and experience the delight of Russian Quark cheese Melbourne.