Civitello has traveled extensively to study Italy’s diverse cheese making systems. His experiences with DOP cheese producers include Parmiggiano Reggiano, Gorgonzola and Tallegio. He has worked for industry greats like Rogue Creamery and Calabro Cheese netting 7 top 3 finishes in national competitions in just 3 years. He holds degrees in Resource Economics and Agribusiness Management from the University of Connecticut. He consults for CheezSorce.

"Thanks for getting Brian on board with your group - his visit here exceeded our expectations! He was helpful throughout the make room and ripening room, giving us advice about techniques, cultures, and procedures. Plus he's a fun guy to have around - we look forward to more visits."
Portia

Contact Brian at: buonformai@gmail.com