Toscana Cheese Company Email Formats
Food and Beverage Manufacturing • 
Secaucus, New Jersey, United States • 21-50 Employees
Toscana Cheese Company Email Formats
Toscana Cheese Company uses 1 email format. The most common is {first name}{last name} (e.g., johndoe@toscanacheese.com), used 100% of the time.
| Format | Example | Percentage |
|---|---|---|
{first name}{last name} | johndoe@toscanacheese.com | 100% |
Key Contact at Toscana Cheese Company
Gaspare Costanzo
National Director Of Foodservice Sales
Company overview
| Headquarters | 575 Windsor Dr, Secaucus, New Jersey 07094, US |
| Phone number | +12016171500 |
| Website | |
| NAICS | 11 |
| Employees | 21-50 |
| Socials |
About Toscana Cheese Company
At Toscana Cheese Company, our recipe for success combines the authentic ingredients and traditions of old-world European cheese-making with the latest manufacturing technologies and a state-of-the-art 43,000 square-foot SQF Certified facility. The result is premium quality European-style cheeses, from fresh Mozzarella, Curd and Ricotta to the exciting tastes of naturally smoked cheeses and flavored Mozzarella. At Toscana, our philosophy for quality cheese-making is simple, we make old world artisan cheeses by using the best ingredients and the most technologically advanced equipment. We invite you to compare our products and plant to any competitor when choosing a manufacturer for Fresh Italian Specialty Cheese. Private label specialty cheeses are available upon request, contingent on meeting volume requirements. We offer twenty-five years of experience and are proud of the key relationships we’ve built with vendors and suppliers. It is our success through partnership philosophy that allows us to not just meet, but continually exceed our customer’s changing needs.
Employees by Management Level
Total employees: 21-50
Seniority
Employees
Employees by Department
Toscana Cheese Company has 12 employees across 6 departments.
Departments
Number of employees
Funding Data
Toscana Cheese Company has never raised funding before.
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Frequently asked questions
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