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7 Shocking Secrets Behind Gioia Cheese El Monte: The Rise, The Burrata, And The 2025 Recall Scandal

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Gioia Cheese Company, Inc. in South El Monte, California, has long been revered as a cornerstone of authentic Italian cheesemaking on the West Coast, but its public profile has recently shifted following a major public health incident. As of today, December 23, 2025, the company remains a central figure in the Los Angeles culinary scene, known for introducing the creamy delight of Burrata to the American mainstream, yet it is simultaneously navigating the fallout from a statewide recall.

The story of Gioia Cheese is a compelling blend of old-world tradition and modern manufacturing challenges, centered on a third-generation master cheesemaker who brought his family's Apulian heritage to the industrial heart of the San Gabriel Valley. The company’s commitment to artisanal, fresh, all-natural cheeses has captivated chefs and consumers for decades, even as recent events have put its quality control under intense scrutiny.

The Mastermind: Vito Girardi and the Apulian Legacy

The foundation of Gioia Cheese is inextricably linked to the history of Italian cheesemaking, specifically in the Puglia region of Southern Italy. The company's owner and master cheesemaker, Vito Girardi, is a third-generation artisan who carried his family’s centuries-old tradition across the Atlantic. His vision was to bring the unparalleled freshness of Italian *formaggio* to the American market, a dream he realized when he founded Gioia Cheese Co. in South El Monte around 1993 or 1994.

  • Full Name: Vito Girardi
  • Role: Owner, Master Cheesemaker
  • Generation: Third-Generation Cheesemaker
  • Hometown/Origin: Apulia (Puglia), Italy
  • Family Heritage: His grandfather was one of the first makers of the family's signature cheeses.
  • Key Contribution: Credited with helping to introduce Burrata to the American market, a cheese that has since been dubbed "The New Brie."
  • Company Founding: Gioia Cheese Co., Inc., established in South El Monte, CA, circa 1993/1994.
  • Business Model: Focus on fresh, all-natural Italian cheeses for wholesale, supplying discerning chefs across the West Coast.

The Geographic and Culinary Heart: Gioia Del Colle

The company’s name, "Gioia," is a direct homage to the town of Gioia del Colle, located in the province of Bari in Apulia, Italy. This town is historically recognized as the "land of Fresh Mozzarella" in Italy, much like Wisconsin is known for its fine cheddars in the USA.

The Girardi family's operations had always been based in Gioia del Colle until Vito brought the art of *pasta filata* (stretched curd) to California. This deep regional connection is what gives Gioia’s products their authentic flavor profile, using the traditional *Vito Girardi family recipe* that has been perfected over generations.

The Gioia Cheese Product Portfolio: Beyond Burrata

While Gioia Cheese is often synonymous with its signature product, Burrata, the South El Monte facility is a major producer of a full range of fresh, Italian-style cheeses. These are not aged cheeses; they are meant to be consumed within days of production to capture their peak freshness, a quality that has made them a favorite among top Los Angeles chefs.

The production process, rooted in the Apulian tradition, results in a distinct, luxurious texture that differentiates their products from mass-produced competitors.

  • Burrata: The Signature Star: Gioia is widely credited with making Burrata popular in the US. This cheese is essentially fresh mozzarella formed into a pouch and then filled with a rich mixture of cream and soft curd shreds (known as *stracciatella*). It is lauded for its "milk and silk" texture.
  • Fresh Mozzarella (Fiordilatte): Known in Italy as *Fiordilatte*, Gioia’s fresh mozzarella is made from whole cow’s milk and is characterized by its delicate, milky flavor and soft, elastic texture. They also produce the traditional *mozzarella "knot"* style.
  • Ricotta: Gioia's cow's milk ricotta is made daily and is highly sought after by discerning chefs for its fresh, luscious quality, often cited as a superior option for baking and savory dishes.
  • Specialty Cheeses: The company’s full product line includes other essential Italian cheeses such as Mascarpone, Scamorza, Smoked Mozzarella, and the aged, pear-shaped Caciocavallo.

Public Health Challenges: The 2025 Salmonella Recall

Despite its rich heritage and reputation for quality, Gioia Cheese Co. has faced significant public scrutiny regarding its food safety practices, which is a critical aspect of any fresh food producer. While the company has been a long-standing member of the California Cheese Trail, its public record includes notable health and safety challenges that have recently culminated in a major public health notice.

The 2025 Salmonella Recall:

In a major public health announcement in August 2025, the California Department of Food and Agriculture (CDFA) issued a statewide recall and quarantine order for Burrata cheese produced and packaged by Gioia Cheese Company. This action was taken due to the possibility of *Salmonella* contamination in the product.

This event put the South El Monte facility and its quality control systems at the center of a statewide food safety alert, leading to the immediate withdrawal of specific Burrata products from sale across California. The incident serves as a stark reminder of the complexities and high stakes involved in producing fresh, artisanal dairy products on a large scale.

Historical FDA Scrutiny (2013):

The company also has a public record of receiving a Warning Letter from the U.S. Food and Drug Administration (FDA) in early 2013. This letter was issued following an inspection of the facility at 1605 Potrero Ave., South El Monte, which identified the presence of *Listeria monocytogenes* in the cheese manufacturing environment.

While the 2013 issue involved *Listeria* and the 2025 issue involved *Salmonella*, both incidents highlight the ongoing challenges of maintaining a pristine environment for fresh, high-moisture cheeses. The ability of the company to implement effective, long-term corrective actions following these public health notices remains a key factor in its future reputation and operations.

The Culinary Impact: Why Gioia Cheese Matters to Chefs

Prior to the recent contamination issues, Gioia Cheese was considered an essential supplier for many of the most highly regarded Italian and fine dining restaurants in the Los Angeles and greater California area. The exceptional freshness of their products, which is a direct result of being locally produced, is what often sets them apart from imported or less artisanal alternatives.

Chefs are particularly drawn to the fact that the cheese is made daily, offering a flavor and texture profile that cannot be replicated by products that have been shipped across continents. For dishes like Burrata with heirloom tomatoes or fresh ricotta ravioli, the quality of the cheese is paramount.

Noteworthy establishments that have relied on Gioia’s production include:

  • Osteria Mozza (Los Angeles): Known to use Gioia’s Burrata, showcasing its quality in high-end preparations.
  • A16 (San Francisco): At one point, this prominent restaurant would have Gioia’s Burrata shipped overnight to ensure it was served at its absolute freshest.

This widespread adoption by demanding culinary professionals underscores the deep respect for the traditional methods and the high-quality raw ingredients used by Vito Girardi and his team. The challenge for Gioia Cheese moving forward is to re-establish and reinforce the public trust in their commitment to food safety, ensuring that their artisanal quality is matched by their operational integrity. The company’s continued success hinges on its response to the 2025 recall and its ability to prove that its South El Monte facility is a safe and reliable source for authentic Italian dairy products.

gioia cheese el monte
gioia cheese el monte

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