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Getting to know: Sartori Cheeses

I was recently contacted by the good folks at Wisconsin’s Sartori Cheese to invite me out to their facility in Antigo, Wisconsin and take part in a cheese make. How cool is that? I’ll be headed there at the end of April, camera in hand and will feature the trip in early May. Meanwhile, Sartori was kind enough to ship me a selection of there cheeses to get to know them better.

Sartori

Italian immigrant Paolo Sartori  began what was to become the company we know today in 1939. Most recently, Sartori has been winning numerous American and global awards for there various products. I’ll touch on several over the next week, including two today.

Sartori Reserve SarVecchio Parmesan

Sarvecchio

Awards: Best in Class, 2012 World Championship Cheese Contest; Best Foreign Cheese, 2011 Global Cheese Awards; U.S. Grand Champion, 2009 U.S. Championship Cheese Contest and, most recently, 2nd place, 2013 U.S. Championship Cheese Contest.

While it’s not Italian Parmigiano Reggiano, there is no denying that SarVecchio is certainly parmesan. Cow’s milk & characteristically sweet, pineapple, caramel, almost malty. Aged at least 20 months, this particular sample is complex but not crunchy nor as dry as a two-year Italian variety. Try it straight with an Italian Barbera or Chianti.

Sartori Limited Edition Extra-Aged Goat

Sartori Extra-aged Goat

Awards: 2012 Gold Medal, Global Cheese Awards; 2012 3rd place, American Cheese Society; and 2011 Silver Medal, Global Cheese Awards.

One of Sartori’s newest, officially launched just last year, this 10 month goat cheese is similarly sweet, with hints of pineapple. It’s not really goaty at all except just at the finish. Very mild and approachable, crystalline but semi-firm and moist paste. Still in limited release.

Stay tuned for more from Sartori this week and another Wedge in the Round Wisconsin road trip next month!

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