Sartori
pronounced "bella-vit-tahno"
| Kentucky Bourbon BellaVitano by Sartori blends Anglo-American Cheddar and Italian Grana cheesemaking techniques, producing a hard cheese with creamy texture and crystalline crunch. It’s surface-ripened using Kentucky Bourbon, rich in oak-derived vanillin and lactones, imparting sweet-wood flavors distinct from the Tennessee Whiskey variant. The cheese uses high-quality Wisconsin milk, thermophilic and mesophilic bacterial cultures (*Streptococcus thermophilus* and *Lactobacillus helveticus*), and microbial rennet, ensuring vegetarian status. Aging induces calcium lactate crystals, enhancing texture. Nutritionally rich in fat and protein, it pairs well with bourbon, dark beer, and oaked wine. The edible rind is integral, infused by controlled bourbon soaking. | |
| Country | USA |
| Milk | Cow |
| Rennet | Vegetarian |
| Heat Treatment | Pasteurized |
| Texture Profile | Firm, Creamy |
| Flavor Profile | Sweet, Nutty, Smoky, Vanilla, Umami |
| Wine Pairings | Oaked Chardonnay, Cabernet, Syrah |
| Beer Pairings: | Stouts, Porters, IPA |
| Food Pairings: | Charcuterie, Grilled meats, Nuts, Dark chocolate |
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