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Sartori Merlot Bellavitano

Bellavitano tastes remarkably like a cross between Parmigiano-Reggiano and a mild cheddar. It has a creamy texture and a plenty of nuttiness. The merlot-bathed version is pleasantly fruity, while the balsamic-bathed cheese has a little more bite. Both pair well with dried fruit and salumi, and medium-bodied reds.

Just the facts

Country USA
Region Wisconsin
Maker Sartori
Milk Type Cow
Pasteurization Pasteurized
Rennet Type No
Age No
Cheese Type Parmigiano and Grating
Wheel Weight 20lb
Meet The Maker

In 1939, Paolo Sartori immigrated from Italy and ended up in Plymouth, Wisconsin and, borrowing a recipe from his native country, sets out to create an American version of Parm. Decades and generations later, the Sartori family works with local family farms to supply milk for their Italian-inspired, Midwest-made creations.

Sartori Merlot Bellavitano zoom