Wisconsin Cheese surprises guests at Banyan Tree Bangkok
Jagota Brothers Trading Co., Ltd., joins hands with Wisconsin Cheese, Pernod Ricard, and Banyan Tree Bangkok to host the Wisconsin Cheeses Night at Saffron Sky Garden.
The event’s goal was to showcase, raise awareness, and promote the visibility of the finest American cheeses from Sartori, established in 1939 in Wisconsin – the home of the world’s finest cheeses, the most awarded cheesemakers, and one of only two Master Cheesemaker programmes in the world.
Gopal Jagota, Business Development Director of Jagota, expresses his adoration for Wisconsin cheese and its uniqueness.
“Wisconsin is known as the cheese state of America, producing 60% of artisanal cheeses. The story of Wisconsin is very much like European settlers, such as the Swiss, Germans, and Italians, who brought their cheesemaking knowledge from Europe.
“It was what they knew best, and they continued to practice it in Wisconsin. Wisconsin is blessed with the best milk due to the climate and all the factors that contribute to producing high-quality milk.
“What I like about Sartori cheese is that the founder, an Italian immigrant, initially made Italian cheeses, but they didn’t appeal to the locals. So, they began to blend cheddar with other Italian cheeses. The result is a very unique Wisconsin American cheese, a blend of various kinds of cheese that has won many awards. This became a very innovative concept for them.”
The evening’s journey was directed by Chef Shannon, Wisconsin Cheesemonger & Cheese Marketing Manager, Consumer & Export, who guided guests through five courses: Merlot BellaVitano, Espresso BellaVitano, Garlic & Herb BellaVitano, Balsamic BellaVitano, and SarVecchio Parmesan, paired with wine and spirits, alongside Thai food, fruits, and snacks.
In regards to Wisconsin, Chef Shannon shares the secrets to success for their signature cheeses.
“Because of the land, we now have some of the best milk in the world. And because we start with high-quality milk from Wisconsin, it results in high-quality cheese. So, you have cheddar mixed with parmesan, which becomes ‘BellaVitano,’ meaning living the good life.”
About the cheeses
Merlot BellaVitano:
Merlot BellaVitano has a semi-hard, yellow to golden-coloured body with a slightly crumbly texture. Its exterior is coated with a Merlot wine-soaked rind, giving it a rich, reddish-purple hue. The rind adds a beautiful, visually striking contrast to the golden interior.
The cheese itself is mild and creamy with a slightly nutty, buttery taste, complemented by fruity notes of plum and berry mixed with creamy richness. The Merlot infusion adds a subtle tangy sweetness, and the wine-soaked rind imparts earthiness and depth to the overall flavour.
It has a smooth, almost silky quality while still offering a slightly crumbly texture in the mouth. The texture is firm yet crumbly, typical of a cheese that’s aged but not too dry. It is smooth when you cut through it, and it softens as it melts, providing a delightful mouthfeel.
Merlot BellaVitano pairs well with Ma Nil Mangkorn, the Grandma Jinn mixed with China-China, Spiced Rosella-Red Wine Reduction, and Coconut Flake Wash. It also pairs well with Jackfruit, Guava, Mango, Papaya, Pa Thong Ko, Pandan, Khao Taen, and Luk Chup.
Espresso BellaVitano:
Espresso BellaVitano has a semi-hard, pale yellow to golden interior with a distinctively dark, espresso-infused rind. The rind is coated in finely ground espresso coffee beans, giving it a rich, deep brown hue with specks of coffee grounds visible on the surface. The contrast between the dark, earthy rind and the light golden interior creates an inviting visual.
The flavour of Espresso BellaVitano is an intriguing balance between the smooth, creamy texture of the BellaVitano cheese and the bold, roasted flavour of espresso. The cheese itself is rich, buttery, and mildly nutty, but the addition of espresso provides a layer of deep, roasted bitterness that perfectly complements the creamy undertones.
The texture is firm and slightly crumbly, typical of a well-aged BellaVitano, with a creamy, smooth mouthfeel. Espresso BellaVitano pairs well with Andaman Phuket Dark Ale Thai Craft Beer. It also pairs well with Crispy Coconut Rolls, Candied Ginger/Citrus peel, fried banana (Kluay Kaek), chocolate, and caramels.
Garlic & Herb BellaVitano:
Garlic & Herb BellaVitano has a semi-hard, pale yellow interior with a natural, rustic rind that’s often speckled with a blend of herbs like parsley, chives, and garlic. The visual appeal comes from the vibrant green flecks and the slightly uneven surface that hints at the delicious seasonings infused throughout the cheese.
The rind may be lightly textured, reflecting the herbs’ imprint. The cheese itself offers the spicy warmth of garlic, the brightness of lemon zest, and the earthy taste of parsley, providing a bold, savoury, and aromatic flavour.
The texture of Garlic & Herb BellaVitano is smooth and firm but with a slight crumbly finish as you bite into it. Garlic & Herb BellaVitano pairs well with G&T with Premium Italian Gin Malfy con Arancia. It also pairs well with Tom Yum Cashews, Pineapple Fried Rice, Crispy Salted Pork Belly or Muek Savoey, Papaya Salad, and Thai herbs.
Balsamic BellaVitano:
Balsamic BellaVitano has a semi-hard, pale yellow to golden interior with a smooth, slightly waxy rind. The rind is infused with aged balsamic vinegar, giving it a dark, glossy appearance, often with visible swirls or flecks of the vinegar’s deep brown hue. The flavour profile of Balsamic BellaVitano is a wonderful balance of sweet, tangy, and savoury notes.
The cheese itself is rich, creamy, and buttery, with a slight nutty undertone typical of BellaVitano. The addition of balsamic vinegar introduces a tangy, slightly sweet, and acidic flavour that enhances the overall complexity of the cheese. The texture is firm but slightly crumbly, typical of a well-aged semi-hard cheese, yet still creamy and smooth in the mouth.
Balsamic BellaVitano pairs well with 2021 Talamonti ‘ModA’, Montepulcino d’Abruzzo, DOC, Italy. It also pairs well with Lime Marmalade, Roasted Peanuts, Dried Mango, Thai Rice Noodle Snacks, Crispy Seaweed Snack, and Salmon Klung Foon.
SarVecchio Parmesan
SarVecchio Parmesan has a firm, golden-yellow body with a smooth, natural rind. It often has a granular, slightly crystalline texture that becomes more pronounced as the cheese ages. The flavour of SarVecchio Parmesan is robust, savoury, and deeply umami.
It offers a balance of salty, nutty, and tangy notes with a subtle sweetness that develops as the cheese ages. The ageing process contributes to its complex flavour profile, which includes hints of caramel and a slight sharpness that builds with age.
The texture of SarVecchio Parmesan is firm and granular, with crystalline bits that provide a slight crunch — this is a hallmark of a well-aged Parmesan. It is slightly crumbly, yet it melts beautifully when heated, making it both a wonderful snack and an excellent cheese for cooking.
SarVecchio Parmesan pairs well with G.H. Mumm Champagne. It also pairs well with Truffle Salami (Tartufo), Candied Walnuts, Cherries (Dried or Fresh), Black Sesame Crisps, and Nue Yang Jeaw.
A common consensus to be found was that guests from a variety of nationalities found the BellaVitano and the SarVecchio Parmesan surprisingly delicious. A welcome surprise to be sure with the introduction of this cheese, people in Thailand will have a chance to have a taste of the BellaVitano.
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