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Baker’s Corner – BelGioioso

With a dream of expanding his family’s cheesemaking business, fourth-generation cheesemaker Errico Auricchio moved to the US in 1979 and introduced BelGioioso. BelGioioso continues to craft authentic Italian cheese, always using the best local ingredients. Investing in premium milk with higher butterfat and protein levels, BelGioioso produces high performance and superior flavored cheese. BelGioioso’s commitment to tradition and excellence carries with it the value of knowing how to make Italian cheeses just as they were from recipes passed down by generations.

Sunrise Food Service carries eight BelGioioso cheeeses, including gorgonzola, parmesan, mozzarella curds, fresh mozzarella, and the beloved mascarpone. Mascarpone is the most popular product and can be used in so many different ways – tiramisu, cream puffs, cakes, tarts, and even cheesecake! Although mascarpone is traditionally used in decadent desserts, it can also be utilized in spreads, soups, sauces, and even cheese trays. The opportunities are truly endless for this versatile cheese!

One of the best ways to use BelGioioso’s mascarpone is in mini tarts. This recipe is not only delicious, but also incredibly easy to craft.



6 Tbsp. unsalted butter, melted

1 1/4 cups graham cracker crumbs, about 9 whole

2 Tbsp. granulated white sugar


16 oz. BelGioioso Mascarpone cheese

1/4 cup pure maple syrup

Sugared Cranberries:

3/4 cup sugar, divided

1/2 cup water

1 cup fresh cranberries

Fresh mint, for garnish

Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto eight, 4 inch tart pans. Place the tart pans in the refrigerator; let chill for at least 1 hour.

Combine BelGioioso Mascarpone and maple syrup until smooth.

Remove graham cracker crusts from tart pans. Spoon or pipe Mascarpone into shells. Top with sugared cranberries and garnish with fresh mint sprigs.

Combine 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat. Stir until sugar is dissolved. Stir in cranberries, coating well. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Working in batches, roll cranberries in remaining 1/4 cup of sugar until well coated; let dry for at least 1 hour.

Contact your Sunrise sales representative to learn more about how BelGioioso’s products can be the perfect addition to your baked goods (and more)!

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