Skagit Food Co-op blog:

the Cheese Whisperer

New Belfiore Organic Cheeses

belfmozzBelfiore is one of the few remaining small family-owned and -operated cheese makers in the Bay Area. These hand crafted artisan cheeses are made with fresh pasteurized cow’s milk (rBST free) from local farms in northern California. All cheeses in their line are certified Kosher and free of preservatives or additives. Most are also certified USDA Organic.

Based in Berekely, the Belfiore Cheese Company was founded in 1987 as one of America’s first producers of fresh Italian-style Mozzarella. Their expert cheese makers bring a cultured sensibility to their products, and specialize in elegant European cheese classics. New to the Co-op’s Cheese Island, Belfiore cheeses are now on sale for $4.99 each, sizes vary.

  • Made exclusively with natural, hormone-free, fresh whole milk and whey, Belfiore’s Ricotta is creamy and rich. Ricotta is versatile, but it shines for breakfast: folded into scrambled eggs, smothered with fresh fruit or stuffed inside French toast with raspberry preserves.
  • Mediterranean-style packed Feta is encased in traditional salt brine, and has a long shelf life, from 90 days to 1 year. Belfiore’s feta has a firm texture with a delicate, milky flavor. Slightly salty, this delightful table cheese makes a great pizza or soup topping, as well as an essential ingredient for Greek salad.
  • Belfiore’s Fresh Mozzarella Bocconcini are cherry-sized (1/3 oz) mozzarella balls in water. Fresh and made without added salt, these vacuum sealed little clouds of cheese make excellent appetizers or snacks. Try it as a pasta or salad topping with smoked meats. A dash of balsamic vinegar, fresh basil, and cherry tomatoes make a traditional and elegant Caprese salad appetizer.
  • Russian-style Farmer’s Cheese has been made in eastern Europe and beyond for centuries. This creamy, tart fresh cheese brings a zesty flavor and creamy texture to many meals and desserts. Use Belfiore’s it as a filling for crepes or Blintzes, or in traditional desserts mixed with jam, raisins, or chocolate.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.