Back home in Italy, Almerigo and his family ran a coop dairy farm and cheese factory where they milked their own cows and made their own farmstead cheese for the locals. It wasn’t long into his adulthood when Almerigo decided to make the move to a couple towns toward a larger milk supply, which for him, meant more opportunity. He worked passionately as a cheesemaker, learning the tricks of the trade until being drafted to the army.
After returning home from the military with a conviction to relocate, Almerigo immigrated to Canada in the late 60’s and amongst him was the Canadian pizza boom which highlighted a kismet paucity in the Italian cheese market. Naturally, Almerigo jumped at the opportunity to return to what he loves and fill the void for his community. Thus, the beginnings of Quality Cheese were among us with fresh, handmade Mozzarella and Ricotta.
Back home in Italy, Almerigo and his family ran a coop dairy farm and cheese factory where they milked their own cows and made their own farmstead cheese for the locals. It wasn’t long into his adulthood when Almerigo decided to make the move to a couple towns toward a larger milk supply, which for him, meant more opportunity. He worked passionately as a cheesemaker, learning the tricks of the trade until being drafted to the army.
After returning home from the military with a conviction to relocate, Almerigo immigrated to Canada in the late 60’s and amongst him was the Canadian pizza boom which highlighted a kismet paucity in the Italian cheese market. Naturally, Almerigo jumped at the opportunity to return to what he loves and fill the void for his community. Thus, the beginnings of Quality Cheese were among us with fresh, handmade Mozzarella and Ricotta.
As a 7-day-a-week job with 3 kids, weekends meant the Borgo boys joined their dad, Almerigo, at the factory. From an early age, each of the 3 boys began helping around the shop. As the oldest of three brothers, Bill remembers trips from farm to farm to pick up cans of milk for production and early Saturday mornings to take the cheese out of the salt brine. Since studying in Europe and learning cheese making techniques in his early adulthood, Bill now takes up residence on the production side of the business. Albert spent his childhood as the middle Borgo brother grading cheese and working in the storefront. As time went on, Albert naturally took to the sales and marketing side of the business ensuring that each customer leaves satisfied with an excitement for their next interaction with Quality. The youngest Borgo, Joseph, was working as early as 4 years old bagging cheese for customers. After studying Life Sciences, Joseph also pursued the production side of the business in developing quality control measures, spearheading certification processes and overseeing the implementation of ever evolving industry rules and regulations.
With a family full of passionate cheesemakers, scientists, and businessmen, and a market to serve, it was time to expand. In 1999, the Quality Cheese brand had a relaunch of sorts in their new home of Vaughan which for Quality, meant expanding their lines to include soft ripened cheeses, as well as the introduction of smoked cheeses.
The first perfected innovation was their Gorgonzola, a Blue-Brie type of cheese. This semi soft, ripened cheese is creamy and mild, with a hint of sweet and sour surrounded by a soft, velvety white mold. From there, the equipment was on hand to then expand to Brie and Camembert style cheeses as well. Their smoked cheeses were introduced through these supports too, including smoked mozzarella, cheddar, and provolone.
After seeing the development in their product, Quality made the decision to separate their offerings into two sub-brands: Bella Casara and Albert’s Leap. Honouring their fabled mozzarella, the success-driver of their business, Bella Casara is the sub-brand intended to house Quality’s specialty Italian cheeses. Albert’s Leap on the other hand, intends to house all the soft ripened, innovative cheeses that were inspired through travels and experiences.
“It was literally a leap of faith and inspiration and innovation. It still happens, you go to Europe, or you go to a trade show, and you get inspiration and come back and get innovative and take a leap with a new product.” - Albert Borgo
As one of the larger processors in the province, Quality Cheese uses about 160,000 litres of milk a day, producing approximately 16 tonnes of cheese.
As industry leaders, Quality Cheese assures that as long as the consumer demand for new or existing product is there, they’re going to keep growing and we can confidently say that between the Savour team alone, it will be!