Sartori Bourbon BellaVitano
$25.00 / Lbprice is $25.00 by Lb
Sartori Bourbon BellaVitano
- Pasteurized
- Vegetarian Rennet
- Age: 18-22 months
- Cow Milk
- by Sartori
- United States
- ApproachableAdventurous
- SoftHard
Murray’s and Kroger partnered with Sartori Cheese to create this custom selection. Sartori puts a flavorful twist on their traditional BellaVitano cheese--a supple, buttery cheese inspired by Italian farmstead creations--by washing it in Kentucky Bourbon. The bourbon gives the cheese a savory essence, with notes of smoked wood and cooked caramel. Try pairing it with rich meats like Charlito’s Cocina Cerveza Seca or Brooklyn Cured Sweet Sopressata.
Bellavitano Cheese (Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes), Bourbon Whiskey (Corn, Rye, Barley Malt, Water, Yeast)
Allergens: Milk
- Murray’s and Kroger partnered with Sartori to create an exclusive cheese with a special flavor.
- Kentucky Bourbon has a traditionally smoky flavor, which gives the cheese a savory depth.
- Sartori BellaVitano is a cheese unique to the family-owned company. They took inspiration from classic Italian farmstead cheeses to create the snackable selection, which is reminiscent of Parmigiano Reggiano as well as more buttery Italian cheeses.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
- Founded in 1939, Sartori is a fourth-generation family-owned and operated cheese company with deep roots in Wisconsin.
- They source high-quality, rBST-free milk from local dairy farms.
- Sartori cheeses have won a wide range of awards, including Best New Cheese in the World at the World Cheese Awards and Grand Champion at the U.S. Cheese Championship.
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