How Anthony Mongiello Built Formaggio Cheese Into a Nine-Figure Brand

Anthony Mongiello started Formaggio Cheese in 1991 inside an 1,800 square foot garage in Brooklyn. Today, Formaggio, a nine-figure company, employs more than 400 people, ships nationally and internationally, and supplies handcrafted mozzarella, charcuterie, and antipasto products to major retailers like Walmart, Costco, and Sam’s Club.

But the early days looked nothing like the company’s current scale. Anthony’s path into the cheese business started with a station wagon, a booklet of product photos, and a piece of advice from his father that changed how he approached the entire industry. In the interview below, he shares the story of how Formaggio came together, the lessons he learned along the way, and what he’d tell entrepreneurs trying to break into a crowded market.

How much revenue and profit does the business generate?

Formaggio is a 9 figure a year company.

Tell us about yourself and your business.

I am the President, Founder, and CEO of Formaggio Cheese, a company I started in 1991. Formaggio has been in business for over 35 years and has grown into a nationally and internationally recognized Italian cheese and specialty foods company.

Right after college, I worked for a Polio cheese distributor in the 1980s, and that was where I first learned the art of making mozzarella cheese. That experience sparked my passion for the Italian cheese industry and inspired me to build a business around sharing authentic Italian food traditions with consumers.

Today, Formaggio specializes in creating value-added, consumer-friendly products centered around fresh mozzarella cheese. We combine traditional Italian ingredients such as cured meats, herbs, and spices to create ready-to-serve charcuterie and antipasto-style products that families can enjoy at home. Over the years, we’ve expanded from a small startup operation into a company that ships products nationally and internationally.

How does your business make money?

Formaggio creates value-added, consumer-friendly food products. We take fresh mozzarella and combine it with premium Italian meats, herbs, spices, and specialty ingredients to create ready-made charcuterie and antipasto experiences.

Our goal is to make high-quality Italian specialty foods convenient and accessible for consumers. By creating unique, handcrafted flavor profiles and packaging them in an easy grab-and-go format, we provide products people are proud to serve to family and friends.

What was your inspiration for starting the business?

My inspiration came from falling in love with the process of making mozzarella cheese back in the 1980s. I always believed there was an opportunity to create food products for the masses while sharing the traditions and heritage of Italian cheese making with the world.

I wanted to create products that honored Italian culture while also bringing convenience and creativity to consumers.

How and when did you launch the business?

I started Formaggio in 1991 in a garage-sized building in Brooklyn, New York. The building was approximately 1,800 square feet, about 30 feet wide and 60 feet deep.

That small space was where the company began, and from there we slowly built the foundation for what Formaggio would eventually become.

How did you find your first few clients or customers?

When Formaggio first started, we focused on producing fresh mozzarella products such as ciliegine, bocconcini, and consumer-sized mozzarella packages in 8-ounce and 16-ounce formats.

Our original customer base consisted primarily of pork stores, Italian specialty shops, and smaller supermarkets. Those early relationships helped establish the company and gave us the opportunity to introduce our products into the marketplace.

What was your first year in business like?

My first year in business was extremely difficult. I quickly realized I was trying to sell products that buyers were already purchasing from established competitors. Breaking into the market was a very uphill battle.

After discussing the situation with my father, who was my mentor, he explained something that changed my mindset completely. He told me that if I continued selling the same products as everyone else, I would always be forced to compete on price. But if I created my own unique products, I could create my own market and name my own price.

That advice became one of the most important lessons in building Formaggio.

What strategies did you use to grow the business?

The biggest strategy that helped grow my business was listening to my father’s advice and focusing on innovation instead of imitation.

I began walking supermarkets and studying shelves to identify gaps in the marketplace. I realized consumers wanted artisan-style Italian specialty products that were handcrafted, flavorful, and convenient.

We built a system where employees handcrafted products with unique flavor profiles and seasoning combinations, so consumers didn’t have to figure out how to prepare or flavor the items themselves. I called it creating “no-brainer” products — easy, ready-to-enjoy foods that delivered authentic Italian flavors in a convenient package.

That concept became the foundation of Formaggio’s growth.

What was the biggest challenge you had to overcome?

One of the biggest challenges was convincing supermarket and club store buyers to purchase products in a category they believed they had already seen before.

To overcome that challenge, we focused heavily on creating products that were different from anything else on the market. Instead of bringing “me too” products to buyers, we introduced unique concepts and original items that stood out from competitors.

Innovation became one of the most important tools in helping us grow.

What have been the most significant keys to your business’ success?

One of the biggest keys to my success has been staying committed to producing high-quality, food-safe products that truly represent old-world Italian heritage.

We focused on combining authentic flavors with convenience by creating easy grab-and-go packages consumers could bring home and share with their families. Maintaining quality standards, consistency, and authenticity has always been extremely important to me.

Tell us about your team.

A strong team is one of the most important parts of any successful business. There is no “I” in the word team.

Today, Formaggio has over 400 employees, and every single person plays an important role in helping the company succeed. Our entire model is built around giving 100% effort every day and working together as a team as much as possible.

You need people who believe in your vision, your business model, and what you are trying to accomplish. Success depends on being able to delegate responsibility to trustworthy people who can help bring your vision to life.

At the end of the day, no business can truly succeed without a committed team that works together toward the same goals.

How did you make the transition from side hustle to full-time?

Before starting my cheese business, I worked construction. Even as a kid, I had entrepreneurial instincts. At 9 or 10 years old, I was selling mozzarella and ravioli door-to-door using a small booklet with pictures of the products.

Later on, before becoming a manufacturer, I started buying and selling pizza cheese to local pizzerias out of my station wagon. I would pick up product deliveries, sell the cheese, collect payment, and reinvest the money back into the business.

That side hustle taught me the value of distribution and helped me realize I wanted to become a cheese manufacturer instead of just a distributor. Once I committed to the business, I gave it 100% of my focus and attention.

What was the turning point when you knew your business was successful?

The turning point came when we expanded beyond local stores and supermarkets and started working with major national retailers and club stores.

Getting products into companies like Walmart, Costco, and Sam’s Club helped take our business to another level. That national growth showed me that Formaggio had truly built something scalable and sustainable.

What advice do you have for other entrepreneurs?

The best advice I can give is to follow your dreams and never allow negativity to stop you from pursuing your goals.

Starting a business is a major responsibility. You are not only creating something for yourself, but eventually creating opportunities for employees and helping support their families as well.

There is no such thing as easy money. If you want to succeed as an entrepreneur, you have to be prepared to work harder than you ever have before. But if you stay committed, continue learning, and refuse to quit, that hard work will eventually pay off.

What is your favorite quote?

One of my favorite quotes is: “Today’s thoughts are tomorrow’s realities.”

That quote reflects how I approach business and life. I am always thinking ahead, creating new ideas, and trying to innovate for the future.

Another quote I strongly believe in is: “The fish stinks from the head.”

To me, that means leadership carries responsibility. Everything that happens inside a company — good or bad — ultimately starts with the person leading the business.

If you had to start from scratch, where would you begin?

If I had to start over, I would approach the business very similarly to the way I originally did.

I would study the marketplace carefully, identify opportunities to create a niche, and focus on developing unique, consumer-friendly value-added products.

One thing I would do differently is surround myself earlier with more professionals and experts in different areas of business as the company grew.

What are some of your favorite books, blogs, podcasts, or YouTube channels?

One of my favorite podcasts is Growing Up Italian because it is very close to my heart and does a great job sharing Italian culture with the world.

One of my favorite books is The Art of War. I appreciate the way it explains strategy, preparation, leadership, and how to approach challenges in business and life.