Francesco

Seventy years ago, a young Sicilian shepherd arrived in Australia with a suitcase full of hopes and a head full of cheesemaking knowledge. Today, his great-grandson Francesco helps lead the business that grew from those humble beginnings: Floridia Cheese, one of Australia’s longest-standing, family-run cheesemakers. 

“It started out of necessity,” Francesco explains. “My great-grandfather Mauro moved from Floridia, Sicily, in 1951 for a better life. He worked in the meat industry by day, but at home, he was still making cheese, just like he did back in Italy, using the same methods, same care, same love.” 

Word spread quickly. The ricotta Mauro made for family breakfasts reminded other Italian immigrants of home, and soon the neighbourhood was lining up for it. In 1955, the family bought a small farm in Bundoora and set up a modest factory. “That’s how the business was born,” says Francesco. “From one breakfast table to a whole community.” 

Today, Floridia is still run by the same family, now in its fourth generation. And while the scale has changed, philosophy hasn’t. “We’ve never aimed to be the biggest,” Francesco says. “Just the best. If you’re not focused on quality, you’re forced to compete on price. And we’ll never take shortcuts with something as craft driven as cheese.” 

Much of Floridia’s process is still hands-on. Ricotta is scooped by hand. Stracciatella is torn by hand. Even the mozzarella has a signature stretch that comes from time-honoured techniques. “Yes, we use modern machinery,” Francesco adds. “But only where it makes sense, like temperature logging and quality control. Every critical step still has a human touch.” 

That balance of tradition and innovation has earned the brand national and international recognition. Their Pecorino Pepato won Champion in Hard Cheese at the Australian Grand Dairy Awards, then went on to take bronze at the World Cheese Awards in Bergamo, Italy. “It was a big moment,” Francesco says. “We’ve always had pride in what we do, but that was real acknowledgement from outside our circle.” 

Equally important to Floridia’s success are their partnerships, with local dairy farmers, customers, and community groups. “All our milk comes from family-run farms in Victoria’s west. We buy 100% of what they produce, which gives both sides security and helps us plan for the future,” Francesco explains. “And the relationships are real, not transactional. These families are part of our story.” 

Floridia also gives back, sponsoring local sporting clubs, running factory tours for schools, and offering free ricotta tastings to pensioner groups who arrive by busload. “It’s our way of saying thank you,” Francesco says. “These communities helped build the business.” 

Now, the team is working on Project Legacy, a major redevelopment of the factory and commercial team to carry the business into its next chapter. “We’re not trying to reinvent ourselves,” he says. “We’re doubling down on who we are.” 

And when that 100-year milestone rolls around? 

“I hope we’re still family-owned. Still making cheese with care. Still the name people think of when they want real, traditional, high-quality cheese, made right here in Australia.”