From artisan to aisle

Melbourne cheesemaker Giorgio Linguanti is bringing authentic Italian-style cheeses to everyday Australians with the launch of a new exclusive supermarket range.

For nearly two decades, Melbourne’s culinary scene has quietly benefited from the craftsmanship of one of Australia’s most respected artisan cheesemakers. Now, that same level of quality—once reserved for chefs, fine dining establishments and specialty delicatessens—is making its way into everyday homes. 

With the launch of Giorgio’s Artisan Cheese, founder Giorgio Linguanti has taken a significant step toward bridging the gap between artisanal excellence and accessible retail.

Developed under the umbrella of That’s Amore Cheese, the new range marks the first time the Melbourne-based producer has entered the supermarket space at scale. Available exclusively in select supermarket stores along Australia’s East Coast, Giorgio’s Artisan Cheese introduces a curated selection of premium Italian-style cheeses to a broader audience, without compromising on authenticity or quality.

The move represents a milestone in the evolution of artisan food production in Australia. Traditionally, producers like That’s Amore Cheese have thrived within niche markets: restaurants, boutique grocers, and European-style delis where craftsmanship and provenance are deeply valued.

By entering the supermarket channel, Linguanti is challenging a long-standing belief that artisan products cannot scale without losing their integrity.

Giorgio’s Artisan Cheese demonstrates that traditional cheesemaking methods can be maintained while reaching a wider market. Produced in Victoria using high-quality local milk, the cheeses retain the same texture, flavour and freshness that have defined the brand’s reputation among chefs and food professionals.

At the heart of this transition is Giorgio Linguanti himself—a name synonymous with authenticity in the Australian dairy landscape. For years, his cheeses have been staples in leading restaurants, trusted by chefs who demand consistency and excellence.

The vision behind Giorgio’s Artisan Cheese is simple: to make restaurant-quality cheese accessible to everyday Australians.

There is also a personal dimension to this achievement. Seeing products like Burrata—delicate, creamy, and traditionally crafted—displayed on supermarket shelves is more than a business success. It is the culmination of years of dedication, craftsmanship and an unwavering commitment to quality.

For Linguanti, this moment reflects not only growth, but recognition: a validation that artisan standards can find a place in mainstream retail.

Rather than launching an extensive catalogue, Giorgio’s Artisan Cheese focuses on a tight selection of a few core products, each representing a cornerstone of Italian cheesemaking tradition. This focused approach reinforces the brand’s commitment to quality over quantity. 

Each cheese is crafted to deliver a specific culinary experience, whether it’s the richness of Burrata, the freshness of Fior di Latte, or the versatility of Ricotta.

Importantly, these products are not reformulated for mass production. They are made using the same philosophy, facility, and expertise that underpin That’s Amore Cheese, ensuring continuity between the artisan and retail identities.

What makes this launch particularly significant is how it bridges two traditionally separate worlds: artisan production and large-scale retail distribution.

Supermarkets have long been associated with convenience and affordability, often at the expense of craftsmanship. By contrast, artisan producers have prioritised quality, often limiting their reach.

Giorgio’s Artisan Cheese sits at the intersection of these two models—bringing carefully made products into a more accessible, everyday context.

By partnering with one of Australia’s largest supermarket chains, the new brand gains national visibility while maintaining control over product integrity. For consumers, this means access to cheeses once confined to restaurant menus, now available for everyday cooking and dining.

Beyond business strategy, this launch carries cultural significance. Italian cheesemaking is rooted in tradition, technique, and regional identity. Bringing these elements into Australian homes contributes to a broader appreciation of authentic food culture.

For many Italian-Australians, products like Burrata or Fior di Latte are more than ingredients—they are expressions of heritage. For others, they represent an invitation to explore new flavours and culinary experiences.

In both cases, Giorgio’s Artisan Cheese plays a role in shaping how food culture evolves in a multicultural society.

The success of this initiative may signal a broader shift in the food industry. As consumers become more discerning, demand for high-quality, authentic products continues to grow. The challenge for producers is meeting that demand without compromising their core values.

Giorgio Linguanti’s approach suggests that this balance is achievable.

By maintaining production standards, limiting the range, and focusing on authenticity, Giorgio’s Artisan Cheese offers a model for how artisan brands can scale responsibly.

For now, the sight of a perfectly crafted Burrata—made with Victorian milk and rooted in Italian tradition—on a supermarket shelf is more than a novelty. It is a statement of intent.  And perhaps, a glimpse into the future of artisanal food in Australia.