C's Cheese enters the market
Cancer survivor creates frozen cheese ball company
By Willie Kiernan
At the age of 63, native New Yorker Chifra Sorbello created her new company, C's Cheese, to share with the world what her family and friends have known for years. From Nelson Farms Country store, she makes and ships a magic mix of cheeses and herbs in the form of ample frozen, ten-ounce cheese balls. They are either coated with finely chopped nuts or chopped parsley. In sharing the fruits of her secret family recipe, she just wants people to enjoy them.
"Don't wait for tomorrow; go for your dreams today," she said. "And enjoy."
A breast cancer survivor, Sorbello promises a portion of all C's Cheese's profits will go to the Susan G. Komen breast cancer research facility. She has been cancer-free for five years.
"I'm so excited. It's all happening," Sorbello said. "I've met so many special people through all of this; I truly am blessed."
Sorbello, who lives in Camillus, found out about Nelson Farms through her son David who was an adjunct professor at Morrisville State College. Working full time while starting her fledgling company, C's Cheese has taken many of Sorbello's sleeping, and many of her waking hours over the past two years. Created and evolved from a recipe handed down to her thirty years ago, the delectable C's Cheese cheese ball has been her love and passion ever since, creating and sending out thousands as gifts since that fateful day.
The cheese balls share a brilliant consistency. Somewhere between a hard cheese and a cheese spread, one could peel off a desired section using a soft cracker as a knife. The cracker and cheese holds together perfectly. It can be frozen and refrozen
"Through years of tinkering and testing, it actually began as a happy mistake. I would freeze them for two months with no change whatsoever in quality, taste, consistency, anything, no change at all. So, I started freezing them for three months. Six months. One year. It all worked. I did research and consulted people who would know," Sorbello said.