Certified Organic Milk The products start with whole milk from grass-fed Jersey Cows. Igor is picking up milk from certified organic Vale Farms in Lumby. The Jersey cows are free to graze on pastures in the summertime. The creation of a good quality cheese, starts with a healthy, happy cow.
Artisanal Cheese Production and Facility Once the milk is brought to the certified organic cheese plant, a combination of traditional Swiss-Italian recipes, passion and patience are used to produce the cheeses that are available. Most of the equipment has been brought from Switzerland. After more than 20 years of cheese making Igor has chosen a low pasteurization of the milk to start the cheese making process. That's how he guarantees the customer a safe, steady, good quality product.
Igor As a child, Igor would spend his summers on the Alps and watch how others made cheese. At 19 he started making his own cheese and after a number of years working for Swisscom he decided to quit his career in the telecommunications sector and follow his passion to greener pastures, going into agriculture and raising goats. In 2004 Igor completed an extensive cheese making course. From 2009-2011, while waiting two years for immigration to go through, Igor worked for a farmer with a large dairy production. In the past he had made cheese out of goats milk and here he gained experience working with cows milk. Since 2013 he is operating Bella Stella Cheese, and he has been working on it to offer a variety of cheese for his customers.
Cheese History Age-old recipes from the Ticino (the Italian part of Switzerland) are the inspiration behind these cheeses. Each Cheese Dairy in the Alps has its own Bacteria and enzymes in the area, creating different reactions and flavours in the cheese cellar. Hence the same recipe produces a different cheese in texture and flavour, depending on the person who's making the cheese and where it is made.