Bellavitano cheeses are made by Satori cheesemakers; a fourth-generation family owned and operated company located in Wisconsin. Founded in 1939, by Paolo Sartori and Louis Rossini, they’re proud of the family feeling running through the entire company. From their leadership, to their skilled artisan cheesemakers; and right on down to their network of patron farmers, who have supplied them with milk for several generations. Sharing a deep connection to each other and the land, they believe that even the cows are in on it!
Their crest is an important feature of their brand. Drawing on the people, places, and experiences that define them. The Findlandia steamer featured prominently, pays homage to the overseas voyage made by founder Paolo Sartori in his search of the American dream. The cows are a nod to their farm-to-fork ethos and of the special relationships they have with their families of farmers. Also present is the state of Wisconsin, their home that has shaped them as much as anything else. Finally, the crest is topped by a crown, expressing their desire to make the best cheese in the world. Accompanied by 4 stars to represent the number of generations who have been involved in the business since its inception.
These are built by pairing specific ingredients with their Bellavitano Gold, giving the sweet, nutty, fruity essence of the base cheese extra layers of flavour. Their Balsamic variety is made by gently bathing the cheese in Modena balsamic vinegar, richening the sweetness of the wheel and preparing it for the perfect pairing with smoked turkey and almonds. The berry and plum notes of Merlot combine to create the perfect union ready for toasted walnuts and thin slices of prosciutto, or semisweet chocolates.
The deliciously complex cheese that is the Raspberry variety is made when the cheese is soaked in the locally handcrafted New Glarus Raspberry Tart ale, where the bright notes of ruby red raspberries combine with hazelnut and brown butter notes. Pair it with nuts and chocolate for a treat. Whether it’s for breakfast or dessert, freshly roasted espresso is hand-rubbed into the cheese to make the Espresso variety which pairs best with sweet pastries, nuts, and chocolate.
Looking for something a little outside the regular box? Try replacing your favourite parmesan in pesto with Bellavitano Espresso—you won’t be disappointed!
BellaVitano Pesto with Almonds and Fresh Basil
- 1 Garlic Clove, peeled and chopped coarsely
- 3/4 Cup whole almonds, toasted. If you want to kick it up a bit, try smoked almonds
- 2 Cups of fresh basil, packed well in the cup
- 1 Cup shredded Sartori’s Bellavitano Espresso
- 3/4 Cup of your favourite Extra Virgin Olive Oil
- Pulse garlic clove and almonds until well chopped
- Add basil, cheese, and the Extra Virgin Olive Oil and pulse until well combined, maintaining a chopped look. If you prefer your pesto smoother, continue to pulse until smooth—the choice is yours.
- Taste and season as needed.
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