When Frank Fiorini immigrated to Calgary from Rome 12 years ago, he fell in love with his new country and his new city. But he found one problem: mediocre mozzarella. Every time he made himself a Caprese salad-a simple combination of fresh tomatoes, basil leaves, olive oil and mozzarella-or ordered a pizza, he was disappointed in the cheese. It all seemed old and rubbery, nothing like the fresh artisanal mozzarella available in Rome.
So Fiorini did something about it. He opened White Gold Cheese Factory in the summer of 2011 and now churns 4,000 litres of Alberta cow's milk into Italian cheese every week.
In his pre-cheese days, Fiorini worked out of Rome as aflight attendant with Alitalia airlines. It was a good life, but the travel got him thinking about flying further afield. So he shipped out to Canada and a similar position with WestJet. After four years of flying WestJet's skies, he landed a position in the marketing department at Corrpro, the oilfield services company. But all the while he kept looking for good, fresh Italian cheese.
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