It looks like time has slipped away once again, and I've neglected my cheese review duties. Without further delay, I will jump right into the commentary.
BellaVitano Cheese is one that I've been meaning to write about for a very long time. My introduction to this cheese was several years ago. It comes in many flavors, each with a distinct taste, and each celebrated with an impressive array of awards. The different flavorings come from the ingredients added to the rind or in which the cheese is soaked, and these include Balsamic vinegar, Merlot wine, raspberry ale, espresso, black pepper, Tennessee whisky, plus a few others. After trying several options, my favorite so far is the Merlot enhancement.
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| Plymouth, Wisconsin is the cheese capital of the world. |
Made by the Satori Company located in Plymouth, Wisconsin, a pretty little city that sits along the Mullet River, this is a product that's best described as a traditional Italian farmstead cheese with a few minor differences. For instance, the cow's milk used in BellaVitano cheese is collected from local farmers instead of on the exact premises, and the milk is pasteurized not raw. Satori is a company with a large team of talented cheesemakers and is focused on creating award-winning products, but it's not a dairy or farm. However, the company works closely with farmers within 70 miles of the facility, so it's the next best option. In addition to supporting local family farms, the Satori company also promotes sustainability and education through its partnership with these farms.
Shortly after the company began in 1939, its Italian founder, Paolo Sartori, invented and patented mixing and stretching machines that revolutionized the cheese-making process. Since then, the Satori company has consistently produced high-quality and great-tasting cheese, starting with Parmesan and eventually adding cheddar, Asiago, and BellaVitano to their vendibles.
People describe the basic flavor of BellaVitano as Parmesan-like, and there are definite notes of this classic cheese, but the Sartori creation is more of an everyday or table cheese, not one that’s primarily used in cooking, though it makes for a nice addition to prepared dishes, too. It's not as crumbly as the one that hails from the provinces of Parma and Reggio Emilia. In fact, BellaVitano has a fairly creamy texture for a harder cheese.
Like Parmesan, it has tangy and sharp notes, but it's not as salty or as intense as the Italian standout. The flavors overall are more subdued, but this cheese line has more of an umami taste and is richer, more luxuriant, and easier to eat than Parmesan. Some say it's more like a cross between Parmesan and a mild cheddar. Depending on the outer or soaking flavors, the nuttiness of the cheese is either more pronounced when the tanginess is tempered or harder to detect when the sharp notes shine.
Vegetarians can indulge because the BellaVitano line is made without animal rennet. Also, because it's aged well, the flavors are enhanced, and, regarding texture, wonderful tiny crunchy calcium lactate crystals are embedded within the meat of the cheese. It has a dry quality but is more moist and creamy with a smooth mouthfeel. If that sounds contradictory, think of how a wine is wet but can also be described as dry. It's a cheese that makes you smack your lips no matter what flavor option you choose!
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| BellaVitano with Merlot on the outside |
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| Each BellaVitano flavor is distinct |
The three flavors I have tried were all really wonderful in different ways, some more subtle than others, but all with distinct characteristics. None of them is overly sweet tasting, even the ones that have fruity accents.
Merlot- The wine flavor balances out the tanginess of the cheese. It's mellow with boozy, fruity wine notes.
Balsamic - The Balsamic vinegar enhances the tanginess of the cheese. It's punchy and crisp with definite fruity and sour notes.
The cognac flavor was offered for a limited time. I don't know if it's still available or if it will be again, but it was lovely. The cognac elevates the flavor and adds a certain elegance and richness while taming the tanginess of the cheese. It's smooth and intriguing.
The wine and food pairings depend on the unique toppings of each cheese. I think the Satori company did a beautiful job of creating appropriate wine and food pairings for each of its cheeses. You can follow this link to discover what foods and beverages pair well with BellaVitano cheese. I would just add that nobody should shy away from using these cheeses in baked dishes, on salads, or on the side of a hearty roasted root vegetable dish, especially when it comes to the Merlot flavor. This is a cheese that can stand up to less traditional pairings and, as nice as it is plain on crusty bread, it actually tastes great on a turkey sandwich or in a spinach and fresh pear salad. Don't be afraid to try it with chocolate and roasted nuts, either. When a cheese is developed that's outside of the box, go ahead and be daring with your pairings.
