Mimmo Bruno was first exposed to the art of cheesemaking when he was 11 years old, scrubbing the cheese vat and washing floors at a local factory in Italy when he was 11 years old. Whenever he got the chance, he hovered around the veteran cheese makers, watching and listening, and soon learned the trade, allowing him to make his first vat of fresh mozzarella at the age of 12. After fulfilling his military duty in the Italian army, Mimmo set out for the United States and founded Di Stefano, named after his father and eldest son. He currently works full time at the plant alongside his dad, thus continuing the passion for artisan cheese making and tradition. To this day, Di Stefano has remained a family-owned dairy company in Southern California with a lifetime of experience, tradition and passion for making cheese.