High-end Sartori Cheese Made Here Goes On Sale, Infused With Cognac
November 26, 2011
Antigo Daily Journal
Antigo Daily Journal
Sartori Company will be releasing a very restricted quantity of its highly anticipated Limited Edition Cognac BellaVitano, which is produced at its plant in Antigo, for the 2011 holiday season.
Each finished wheel of the exceptional premium cheese, which will carry a suggested retail price of $75 per pound, will be hand signed and numbered by Master Cheesemaker Mike Matucheski and only 20 wheels will be produced.
The first two 20-pound wheels will be sold at auction via E-Bay with proceeds donated to local food banks.
“This is a challenging time of year for some members of our community,” Jim Sartori, company CEO, said. “We will be donating 100 percent of the proceeds to the food banks to help out families in need. We expect the auction to be very successful.”
The auction for wheel no. 1 began on Monday and Wheel no. 2 goes up for bid today with each auction running 10 days.
Sartori will sell the remaining wheels more conventionally by partnering with a very limited number of specialty retailers. Additionally, a limited supply of 4 ounce wedges will be available for sale on the company website, www.sartoricheese.com. This will give people who do not live within driving distance of a retailer carrying the item the opportunity to buy and share this unique cheese.
“We are very excited to share this amazing hand-crafted cheese,” Sartori said. “I hope it’s passed around many tables this holiday season and brightens the day of our customers, their families and friends.”
Cognac BellaVitano is an extension of the company’s celebrated and award-winning line of BellaVitano Cheese varieties, a unique, creamy, fruity cheese that finishes with a sweet, tangy bite and pairs well with other flavors. Sartori master cheesemakers, including Matucheski and Larry Steckbauer soak and hand rub the rind of BellaVitano Gold with unique spices and liquids including hand crushed black peppercorn, aged European balsamic vinegar, merlot wine, and roasted espresso beans. These treatments add an additional layer of complexity to the base flavor of the BellaVitano Gold cheese.
The process to create Cognac BellaVitano goes even further. The cheese itself is extra aged, maturing for at least 18 months. After the aging process, it is submerged in a premium Cognac and is only removed when the cheesemakers believe it is just right. The end result is unique and complex celebration of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel from the Cognac.