News & Events

  • Sartori to Partner with Milwaukee Brewers Radio to Sponsor MACC Fund

    Milwaukee, Wisconsin 

     

    Sartori Company announced today that they have partnered with the Milwaukee Brewers Radio Network to support the MACC Fund, (Midwest Athletes Against Childhood Cancer, Inc.), during the 2012 Major League Baseball season.  In conjunction with the first Brewers pitching change of every game this season, the award winning cheese company has pledged to make a special donation to the MACC Fund.

     

    The MACC Fund is a non-profit organization dedicated to funding research into pediatric cancer and related blood disorders. Fundraising is based on the concept of “a good time for a good cause.” Money raised from special events, like the Sartori Company Sponsorship, comprises about 75% of the MACC Fund’s annual income. Since the inception of the MACC Fund in 1976, the overall cure rate for childhood cancer has risen from 20% to 80% thanks to skilled researchers, dedicated caregivers and the collaborative generosity of people supporting the MACC Fund and other charitable organizations like it. Thanks to programs like Sartori’s with the Brewers, the MACC Fund has contributed more than $42 million to research in Wisconsin helping children throughout the state, the nation and the world.   

     

    “The MACC Fund is a wonderful organization that makes a real impact in our community” notes Sartori CEO, Jim Sartori.  “All the Team Members at Sartori, myself included, are thankful and excited for the opportunity to work with the Milwaukee Brewers Radio Network in support of such a worthy cause. We are looking forward to a great Brewers season, and I’d like to personally encourage anyone that wants to learn more or get involved to visit www.maccfund.org.”   

     

  • Sartori Wins “Best Cheese” at Dairy Innovation Awards

    Oslo, Norway 

     

    Sartori Cheese Company was named “Best Cheese” at the European hosted 2012 Dairy Innovation Awards in Oslo, Norway. Sartori’s Espresso BellaVitano® was the event’s Grand Champion Cheese, selected as the “Best Cheese” in a global competition encompassing entries from 25 countries.  Bert Sartori, fourth generation family member was on hand to accept the award.  Sartori’s Limited Edition Cognac BellaVitano was named as a finalist in the competitive and highly acclaimed cheese competition. 

     

    The recognition at the Global Dairy Congress is one of several high profile International awards bestowed upon Sartori in the past few years.  The company’s Raspberry BellaVitano was named “Best American Cheese” and “Best New Cheese” at the Dublin hosted World Cheese Awards in 2008. Sartori SarVecchio® Parmesan was named Grand Champion at the World Dairy Expo in 2010. And in 2011 Sartori Limited Edition Cognac BellaVitano finished third overall out of over 2,500 entries at the World Cheese Awards; the highest ever finish for an American cheesemaker.  “It is wonderful to see U.S. cheesemakers being recognized and winning best of class awards in these very competitive and prestigious competitions” said Jeff Schwager, Sartori President. “Wisconsin and U.S. cheese companies are making some of the best cheese in the world – and the experts are acknowledging that fact with these recent results.”

     

    The 2012 Dairy Innovation Awards were hosted in conjunction with the annual Global Dairy Congress, a gathering of the world’s leaders in dairy trends and development.  The winners of the Dairy Innovation Awards are judged not just by the flavor profiles of their products, but also by the uniqueness and potentially revolutionary impact the product could have on the industry. 

     

    Sartori Company is no stranger to ingenuity.  Since their inception in 1939, the company has made many contributions to the industry ranging from revolutionary Italian cheese making patents in the 1940s, to packaging innovations in the 1960s, to all natural grated cheese shelf life extensions in the 1980s, to the creation of the award winning Sartori Original - BellaVitano Cheese in the 2000s. 

     

    Continuing with this commitment to innovation and leadership, having won three awards in 2011, Espresso BellaVitano is one of Sartori’s newest and most exciting editions to the Sartori Reserve line.  The cheese itself has a unique flavor profile starting with a subtle fruity note and ending with a tangy bite. The hand-rubbed coating of ground roast Espresso bean adds a subtle and unique roast coffee compliment.  

     

    “What an honor and a true validation of the efforts of our cheesemakers, our R&D department, and really the entire Sartori Team,” says CEO, Jim Sartori.  “While the Team Members at Sartori, myself included, believe we make some great products, we’ve always preferred to let others judge for themselves.  Recognition from a prestigious international panel of judges like this is really something special, and we are very appreciative.”    

     

  • Sartori Partnership with Make-A-Wish, Packers, Crosby, Huge Success

    Green Bay, Wisconsin 

     

    Sartori Company is pleased to announce the results of their 2011 sponsorship of Mason Crosby and the Green Bay Packers Radio Network in support of the Make-A-Wish Foundation. At the start of the season, Sartori pledged to donate $1,000 to the Make-A-Wish Foundation for every field goal Crosby made during the 2011 season. 

     

    As expected, Crosby had an outstanding 2011 season, starting off strong making six of his seven preseason kicks, including a 50 yard game winner vs. the Indianapolis Colts.

     

    Crosby then went on to have arguably the best regular season of his career, making 24 of 28 field goal attempts, a personal best 85% completion rate.  He also set the Green Bay Packer franchise record in October converting a 58 yard kick vs. the Minnesota Vikings. Including an additional two successful post season kicks, Crosby made a grand total 32 field goals during the 2011 season.

     

    “Mason is an outstanding athlete and member of our community” says Sartori CEO, Jim Sartori.  “Our Team Members at Sartori were thrilled with his success this season and we are all proud to be able to donate $32,000 to The Make-A-Wish Foundation.  We know the money raised will help bring real joy into the lives of those who need it most. I hope we’re able to continue to build our relationship with Make-A-Wish, Mason, and the Packers Radio Network moving into the future.”

     

     

     

  • Sartori "Best of Class" at 2012 World Championship Cheese Contest

    Madison, Wisconsin 

     

    Sartori Company is proud to announce that they have been presented four awards, including two “Best of Class” honors at the 2012 World Championship Cheese Contest.  Both Sartori Reserve Extra Aged Asiago and Shredded SarVecchio® Parmesan received this top accolade. 

     

    The 2012 competition was hosted by the Wisconsin Cheese Makers Association and featured a panel of 40 international judges.  “This was a record setting year for the World Championship Cheese Contest” said Pat Mugan, WCMA Board Member and Sartori R&D Vice President. “This year’s contest had a record 2,503 entries from 30 US states and 23 additional countries representing 6 continents.”     

     

    Sartori Reserve Extra Aged Asiago won Best of Class in the Open Hard Cheese Category.  Open Hard was the largest and most competitive category of the competition, featuring 85 entries.  A Sartori favorite, Extra Aged Asiago has a creamy texture and a distinct nutty note that blossoms on your palate. Unlike some Asiagos that can be a bit overpowering and on the salty side, this well balanced cheese can be enjoyed on its own or enjoyed in any number of other culinary applications. 

     

    Sartori Reserve SarVecchio Parmesan took Best of Class in the Open Shredded Cheese Category.  This is the 28th award for America’s most award-winning Parmesan since 2005. 

     

    Sartori also placed second in the Hard Mixed Milk Cheese Category with their Limited Edition Pastorale Blend®.  Pastorale Blend is a mixed milk cheese featuring a blend of cow and sheep milk.  Finished with a hand-dusted coating of Spanish paprika on the rind, the cheese delivers a “one of a kind” sweet and nutty flavor. 

     

    In addition, the company was awarded third place in the Hard Goat’s Milk Cheese Category with Limited Edition Caprimenthe®.  Caprimenthe is a well-balanced cheese coated with a mixture of olive oil and crushed mint leaves on the outside to accentuate the citrusy notes of the product. 

     

    “We are honored and humbled to win these four awards on such a prestigious international stage” Jim Sartori, CEO, notes.  “We are particularly proud to have taken two Best of Class Awards at this year’s competition.  It is truly a testament of the hard work and dedication of our team members and patron farmers.”

     

     

  • Sartori’s Holiday Charity Auction Benefits Local Area Food Bank

    Plymouth, Wisconsin 

     

    Sartori Company announced today the conclusion of their 2011 charity auction which yielded over $2,000 for the Sheboygan County Food Bank.  Sartori auctioned a pair of Cognac BellaVitano cheese wheels and donated 100% of the proceeds.   

     

    The auctions were very successful, as the cheese was very limited in quantity (only 20 wheels were produced) and the cheese was recently recognized as the “Best USA Cheese” and finished third in the world at the 2011 World Cheese Awards. 

     

    On December 1st Sartori’s Limited Edition Cognac BellaVitano Wheel #1 sold for $1,075 to Sartori Patron Milk Producer, Majestic Crossing Dairy.  Dean Strauss, Managing Partner, commented “We’re proud that our milk goes to Sartori to make great cheese like this. We appreciate that all the proceeds of this auction will be donated to food banks in our community.  I’d heard about the Cognac BellaVitano awhile back, and have been looking forward to trying it ever since.  We will enjoy sharing it with our family and friends over the holidays.”  

     

    “You can’t make great cheese without great milk, and it is entirely fitting that Wheel #1 was purchased by one of our family owned Patron Milk Producers,” said Sartori President, Jeff Schwager.  “We sincerely thank the Strauss family for their generosity.”  

     

    The second auction concluded with a final bid of $935.  This wheel was purchased by a business owner in Northern Michigan and will be used for special holiday gifts this December. 

     

    Sartori donated the $2,010 proceeds to the Sheboygan County Food Bank.  The bank represents nine of Sheboygan County’s largest pantries including Plymouth, Sheboygan Falls, Random Lake, and six pantries in the city of Sheboygan. Sheboygan County Food Bank President, Joe Rupnik, says “Anything, small or large, helps especially during this time of year.  This donation will go a long way to helping feed families in our community.” 

     

    In addition to the $2,010 from the auction, Sartori is a year-round partner of the food bank, donating thousands of dollars and pounds of cheese each year. “We are thankful for partners like Sartori who help us throughout the year,” says Rupnik. 

     

    “The first ever release of Cognac BellaVitano was extremely successful,” observes CEO Jim Sartori.  “We are pleased that it was so well received.  But we’re thrilled that we were able to use it to help strengthen our community, the true backbone of our company.”   

     

  • Sartori Cognac BellaVitano®® Named ‘Best USA Cheese’ and 3rd in the World at 2011 World Cheese Awards

    Birmingham, United Kingdom 

     

    Sartori is proud to announce today that Sartori Limited Edition Cognac BellaVitano was named “Best USA Cheese”, received a Super Gold Medal, and finished Third In The World overall in a stiff  2011 competition of over 2,500 entries at the World Cheese Awards in Birmingham, UK.  Sartori also took home an additional 5 gold medals and a bronze. The World Cheese Awards is one of the most prestigious cheese competitions, featuring entries from over 30 countries.

     

    Cognac BellaVitano, brainchild of Sartori Master Cheesemakers, is a unique delicacy that is made in extremely limited quantities each year.  It features the sweet, fruity, and tangy base flavors of BellaVitano Gold, paired with the delectable oaky, smoky and vanilla caramel flavors that emanate from soaking the cheese in a premium cognac. 

     

    The 2011 holiday release of Cognac BellaVitano is underway. Produced in 20 pound wheels, Cognac BellaVitano will be sold through high end specialty cheese retailers.  A small quantity will also be available for purchase on the company’s website at www.sartoricheese.com.

     

    In support of local families in need during the holiday season, Sartori is currently auctioning 2 full 20 pound Cognac wheels on eBay, with 100% of the proceeds being donated to area food banks

     

    In addition to the top accolades received by Cognac BellaVitano, the company took gold with four other cheese types.  Dolcina® Gorgonzola, Limited Edition Caprimenthe® and Sartori Reserve Extra Aged Fontina were awarded gold medals, along with the new Canella™ BellaVitano.  Cinnamon BellaVitano took a Super Gold Medal and finished in the top 16 overall.   SarVecchio® Parmesan, recent winner at the Global Cheese Awards was presented a bronze medal.

     

    Jeff Schwager, Sartori President attended the competition.  “We were advised that our overall 3rd place out of over 2,500 entries was the highest achievement ever recorded at this competition for  a cheese from the United States. Being awarded ‘Best in the USA’, and third best in the world, among a number of other gold medals is truly an honor beyond all words. These awards recognize all of our Team Members and our Patron Farmers for their efforts and commitment every day to making the “Best Cheese in the World”.

     

  • Sartori to Release Cognac BellaVitano® For 2011 Holiday Season

    Plymouth, Wisconsin 

     

    Sartori Company announced today that it will be releasing a very limited quantity of their highly anticipated Limited Edition Cognac BellaVitano for the 2011 holiday season. Cognac BellaVitano is an extension of the company’s celebrated and award-winning line of BellaVitano Cheese varieties.

     

    BellaVitano is a unique, creamy, fruity cheese that finishes with a sweet, tangy bite and famously pairs well with other flavors.  Sartori Master Cheesemakers soak and hand rub the rind of BellaVitano Gold with unique spices and liquids like hand crushed black peppercorn, aged European balsamic vinegar, merlot wine, and roasted espresso beans (to name a few).  These treatments add an additional layer of complexity to the great base flavor of the BellaVitano Gold cheese.  

     

    Cognac BellaVitano will stand as a cut above the rest.  The cheese itself is extra aged; it matures for at least 18 months.  After the aging process, it is submerged in a premium Cognac and is only removed when Sartori Master Cheesemakers believe it is just right.  The end result is unique and complex celebration of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel from the Cognac.  Each finished wheel will be hand signed and numbered by Master Cheesemaker Mike Matucheski.

     

    Sartori is excited to announce that this year’s very first two 20 pound wheels, hand signed by Master Cheesemakers at Sartori, will be sold at auction via E-Bay.  All proceeds from the auction will be donated to local food banks. Jim Sartori, CEO, sums up the decision to donate best: “This is a challenging time of year for some members of our community.  We will be donating 100% of the proceeds to the food banks to help out families in need.  The Cognac wheels at auction are wheels #1 and #2, and we are only selling 20 wheels this entire holiday season.  We expect the auction to be very successful.”  The auction for wheel #1 will begin Monday, November 21st, and Wheel #2 will go up November 26th with each auction running 10 days. 

     

    Sartori will sell the remaining wheels more conventionally by partnering with a very limited number of specialty retailers. The Cognac BellaVitano will carry a $75 per pound suggested retail price.  Additionally, a limited supply of 4 oz. wedges will also be available for sale on the company website, www.sartoricheese.com.  This will give people who do not live within driving distance of a retailer carrying the item the opportunity to buy and share this unique cheese.   

     

    “We are very excited to share this amazing hand-crafted cheese,” says Jim Sartori.  “I hope it’s passed around the many tables this holiday season and brightens the day of our customers, their families and friends.”  

  • Sartori Wins 6 at 2011 Global Cheese Awards

    Frome, Somerset, United Kingdom 

     

    Sartori Company is pleased to announce that it was awarded a total of six medals at the 2011 Global Cheese Awards.  The Global Cheese Awards competition was held in the United Kingdom and had over 1,200 entries. 

     

    Sartori’s SarVecchio® Parmesan won first place in the Parmesan Cheese Category. SarVecchio has won dozens of the most prestigious awards in world in the past several years including Grand Champion at the US Championship Cheese Contest and World Dairy Expo.  SarVecchio is widely recognized as one of the most decorated parmesans in the world. 

     

    The Sartori Classic Line had success as well, taking two medals at the competition. Sartori Classic Asiago took second place and Sartori Classic Fontina followed with a third place finish.  After taking second place at the World Dairy Expo in August, Classic Asiago continues to gain international acclaim.  Master Cheesemaker Larry Steckbauer says “We put a lot of time and care into our Classic Line and I’ve always believed that our Sartori Classics are as good as anything on the market. These awards really validate that.”

     

    Sartori Reserve Rosemary Asiago and Espresso BellaVitano® took second and third, respectively in the Savory Cheese with Additives category.  This is the third award for Espresso BellaVitano since it was launched in January at the 2011 Winter Fancy Foods Show.

     

    Sartori also took a second place award with its new Limited Edition Aged Goat Cheese.  We are very excited about our new Aged Goat Cheese” says Pat Mugan, Vice President – R&D.  “This is a new and very unique goat cheese and is a great addition to our Limited Edition line.  It has a very clean taste, subtly complimented by some light tangy and citrusy notes making it very approachable to even the most timid taster.”

     

    This was the first year that the competition was open to American cheese companies.  Sartori CEO, Jim Sartori, says “We are humbled to have been invited to participate in such a special and competitive international event, and are truly honored to win these awards with such a wide variety of our cheese types.  It shows just how far U.S. and Wisconsin cheese has come – that we are viewed by the international judges and experts as a leading Artisan Cheese company.”

  • Sartori to Partner with Crosby, Packers Radio & Make-A-Wish Foundation

    Green Bay, Wisconsin 

     

    Sartori Company is pleased to announce that it has partnered with Mason Crosby and the Green Bay Packers Radio Network to support the Make-A-Wish Foundation during the upcoming 2011 NFL season.  Sartori has pledged to donate $1,000 to the Make-A-Wish Foundation for every field goal Crosby makes during the 2011 season. 

     

    The Make-A-Wish Foundation is a charity dedicated to enriching the lives of children with life-threatening medical conditions through the fulfillment of childhood dreams.  The charity is near and dear to Jim Sartori, Sartori CEO, and his wife Jan as their family has been involved in donations and fundraising for years. When asked why the company has such a close relationship with Make-A-Wish, Sartori said “Just like with our team members at Sartori Company, we believe in integrity, in doing the right thing, and in helping those that need it most.  Make-A-Wish falls right in line with our core values.  We are all grateful to have the opportunity to contribute to such a meaningful, worthwhile charity. It is our great wish that the joy this charity provides these youths and their families gives them strength, courage, and hope moving into the future.”       

     

    Crosby, a personal supporter of Make-A-Wish, is enthusiastic for the opportunity to use his success on the field to make a difference in the lives of those who are suffering.  He was also thrilled to find a natural partner in Sartori, a company he feels shares his appreciation for great artisan cheese and community values. Crosby says “It is great to be associated with all these fine organizations.”

     

    All parties are anticipating a great year: the defending Super Bowl Champion kicker averages nearly 27 field goals a season, is consistently a league leader in scoring, and is the record holder for the longest field goal made in Packer history!

  • Sartori Wins Five at World Dairy Expo

    Madison, Wisconsin 

     

    Sartori Company is pleased to announce that it took home five medals at the prestigious 2011 World Dairy Expo Championship Dairy Product Contest this past week.  The World Dairy Expo competition was based in Madison, Wisconsin and had over 700 entrants from across the United States.

     

    Sartori swept the Open Hard Cheese Class this year; a feat much coveted but rarely accomplished due to the sheer number of quality products.  The ever popular SarVecchio® Parmesan took First place.  This was the 24th major award for the most decorated Parmesan cheese.

     

    Sartori’s Classic Parmesan and Classic Asiago also had an outstanding showing in the Open Hard Class. Classic Asiago took Second place and Classic Parmesan took Third place.  Classic Parmesan continues to gain critical acclaim having taken first place at the highly competitive American Cheese Society Contest this month in Montreal, and runner up (behind SarVecchio) at the 2011 U.S. Championship Cheese Contest.                                        

     

    Sartori also took first place with their Limited Edition Pastorale Blend® in the Mixed Milk Cheese category and they took second in the Goat Milk Cheese Category with Limited Edition Caprimenthe®.  Both items are unique takes on traditional flavors, making their success a true testament to Sartori’s continued leadership in new product innovation.  

     

    Jim Sartori, Owner and CEO, says “We are thrilled and humbled to be recognized at these competitions.  It’s an honor to take home 5 medals especially when you consider that this year’s competition had a record breaking number of entries.  We have to give much of the credit for these awards to our local family owned patron farmers who provide us with the highest quality milk possible. And, of course, you have to applaud the efforts of our Master Cheesemakers and the team members at Sartori.”

  • Sartori Takes Two First Place Awards at American Cheese Society Competition

    Montreal, Canada 

     

    Sartori’s Classic Parmesan cheese was awarded a first place Blue Ribbon at the prestigious American Cheese Society competition in Montreal on Friday. This follows a runner-up performance at the US Cheese Championship this past summer for the Classic Parmesan.


    “Our team is extremely proud of our heritage in making world class and award-winning Parmesan Cheese” said Master Cheesemaker Larry Steckbauer who specializes in parmesan cheese making. “It is wonderful to be recognized for making a great Parmesan, and to be recognized by the American Cheese Society judges is very special.”


    “One of our core strengths is our Parmesan cheesemaking” states 3rd generation owner Jim Sartori. “Sartori SarVecchio® is the most decorated Parmesan, with over 20 awards in the past few years including ‘The Best Cheese in the US / Grand Champion’ at the 2009 US Cheese Championship, as well as numerous awards at the World Cheese Awards and other prestigious international competitions. We are really proud of the fact that SarVecchio has won the Parmesan category at the US Cheese Championship three times running – it shows consistency and the dedication to quality from our entire team.”


    For the second time, the judges at the ACS awarded Sartori Black Pepper BellaVitano® with a first place Blue Ribbon. BellaVitano Gold, Merlot BellaVitano, Espresso BellaVitano and Pastorale Blend® were all awarded white third place ribbons bringing the total for the competition to six for Sartori.

  • Sartori Achieves SQF Certification

    Plymouth, Wisconsin 

     

    Earlier this month, Sartori Company officially received its first SQF certification. The company achieved a rating of “Excellent”, the highest score attainable.


    SQF Certification is one of the food industry’s most prestigious and globally recognized Food Safety and Food Quality accolades. SQF Certification requires a rigid concentration to the policies and implementation of finely tuned food quality and safety programs. SQF is unique because it requires companywide commitment from the ground up, ensuring comprehension from the individual line workers through senior leadership members. The certification requires not only solid policy on paper, but actual proof of successful implementation.


    The entire SQF process can take years to complete, but Sartori was able to finish in a year’s time. Sara Adams, Sartori Quality Excellence Facilitator, says “While prior to SQF, Sartori had safety and quality programs in place, SQF helped foster a stronger culture of accountability.” Sartori held weekly training sessions for all involved team members and created a thorough documentation system, giving individual team members the tools they needed to implement and enforce all quality and safety policies. Brad Nicolson, Sartori VP of Operations, says “This certification truly validates, to our customers and the rest of the industry, the food quality and safety programs that we have come to be so proud of at Sartori.”


    With the global demand for food standards on the rise, Sartori will use this certification as a stepping stone to continue its role as an industry leader in food quality and safety. The company is already looking ahead to attaining additional SQF certifications and is ready for its next challenge.

  • Sartori Again Named America's Best Parmesan

    Green Bay, Wisconsin 

     

    Sartori SarVecchio Parmesan was awarded "Best Parmesan Cheese" and Sartori Classic Parmesan took second place at the U.S. Championship Cheese Contest. This is the third consecutive gold medal for their SarVecchio Parmesan. This years' competition was held March 8-10 at the Lambeau Field Atrium in Green Bay, Wisconsin, with yet another record-setting number of cheese and butter entries submitted.  


    "It is a very thorough process" explains Jim Sartori, Sartori CEO.  "Judges evaluate each of the 1,604 products among 76 different classifications, and assign them a numerical evaluation from 1 to 100 with 100 being the highest.  Each of the 76 category winners is reviewed again, with the top 18 making it to the finals. The judges then rate the final 18 and again assign a numerical evaluation to determine the "Grand Champion" and runner-up."


    Overall, Sartori was presented with six awards at this year's competition. Along with taking both first and second place in the Parmesan category, Sartori's Dolcina Gorgonzola won a silver medal in the Gorgonzola category. Sartori's newest edition, Sartori Reserve Salsa Asiago, launched earlier this year at the Winter Fancy Food Show, took a 'Best of Class' in the flavored hard cheese category.  Mike Matucheski, Sartori Master Cheesemaker took home a second and a third place for the new Sartori sheep-cow mixed milk hard Romano cheese, and a mixed milk Romano hand rubbed with sun-dried tomato, garlic and extra virgin olive oil.


    Sartori's SarVecchio Parmesan is the most decorated artisan cheese in the USA. Cheesemaker John Griffiths created this year's winner, which was also awarded the 'Grand Champion' award – 'the best of all the cheeses in the competition' at the last U.S. Cheese Championship (in 2009). Along with the 'best of class and first place award' this year, SarVecchio was close to repeating as Grand champion, coming as first runner-up to this year's Grand Champion Leclare Farm's Evalon goat cheese. SarVecchio was the Grand Champion at the 2010 World Dairy Expo Contest, and has won at the American Cheese Society and the World Cheese Awards in recent years among many.


    "Being recognized as having the best Parmesan cheese in the U.S. for the third time in a row is a great testament to our team, our cheesemakers and our patron farmers who supply us the finest milk available" stated Jeff Schwager, Sartori President. "Winning multiple times here, at the American Cheese Society and at the World Cheese Awards truly demonstrates that our Sartori cheese and Wisconsin-made cheese can compete with any around the globe."

  • Sartori Awarded Six Medals at World Cheese Awards

    Plymouth, Wisconsin 

     

    Sartori took home 6 medals at the prestigious World Cheese Awards held in Birmingham, UK this past weekend. Over 2,600 entries from 29 countries were entered into this year’s competition, with 201 judges from 19 countries rating the cheese. ‘Sartori is honored to be a part of the elite that were awarded medals in this incredible competition. We really owe it to our local patron milk farmers who provide us with the highest quality milk, and our talented cheesemakers that hand craft these products. Combined they make these honors possible,” says Jim Sartori, CEO and third-generation owner of Sartori. 

    Of the 6 winners, 2 are new additions to the Sartori Reserve line. Espresso BellaVitano was awarded a silver medal and will be launched nationally at the Winter Fancy Food Show in San Francisco this January. Espresso BellaVitano combines the sweet, creamy BellaVitano with a premium roasted Italian espresso for the perfect dessert or maybe even as a breakfast starter. Sartori’s Balsamic BellaVitano, which pairs well with red ales, Prosecco or a Pinot Noir, also took a silver medal in the competition.

    Sartori’s Basil and Olive Oil Asiago, with its slightly spicy, nutty, and fruity notes was awarded a bronze medal. 

    Another new Sartori cheese, Sartori Reserve Extra-Aged Fontina earned a bronze. Red grapes, walnuts, light reds and dark ales pair well with this cheese. 

    SarVecchio Parmesan, won yet another award (silver medal) on the international stage. The most highly decorated American Parmesan cheese, Sartori’s SarVecchio Parmesan has won 19 awards alone. Enjoy the mellow, caramel flavors and crystal texture of this fine cheese with dark chocolate, dried figs, red or green grapes, mixed nuts and a bottle of red wine. 

  • SARTORI SarVecchio® PARMESAN NAMED 'GRAND CHAMPION' AT 2010 WORLD DAIRY EXPO CONTEST

    Plymouth, Wisconsin 

     

    Sartori SarVecchio Parmesan cheese was named ’Grand Champion’ at the prestigious 2010 World Dairy Expo Championship Dairy Product Contest. This year's contest had a record 655 entries competing in 56 dairy classifications. The Grand Champion is the ‘best of the best’- chosen as the top product amongst all 56 category winners. The World Dairy Expo competition, conducted in Madison, Wisconsin, involves the newest and most innovative dairy technologies in the country. 

     

    “We are very proud to accept such a prestigious award,” said Jim Sartori, third generation owner of the internationally acclaimed cheese company. “Our SarVecchio Parmesan is made with incredibly fresh, hormone-free milk supplied by our family-run patron farmers." In addition to our SarVecchio® receiving the ‘Grand Champion’ recognition at this expo, our Sartori Reserve Rosemary & Olive Oil rubbed Asiago and Dolcina® Gorgonzola also won awards.

     

    "We have worked a long time to develop and refine our cheese," said Sartori. "Our patron farmer partners have played a big role in our success. Many of them have been supplying us with milk for the full 70 years.” Sartori President Jeff Schwager advised that "Our 'Farm-to-Fork' philosophy has enabled us to focus on creating some of the best tasting and quality cheese available. It is wonderful and humbling to be recognized by such prestigious organization for the team's efforts.”

  • Sartori Leads the Way With 4 First Place Awards at the 2010 American Cheese Society Competition

    Seattle, Washington 

     

    Out of a record breaking 1,462 cheese products entered, Sartori was awarded with 4 first place ribbons in this year’s competition of the elite cheese companies in North America. Cheesemakers from 225 companies in 34 U.S. states, Canada and Mexico were represented in Saturday's competition. “We are thrilled to be recognized by the world class panel of judges for having the best cheese in America across four different categories,” said Jim Sartori, the 3rd generation owner and CEO of Sartori. “It is a testimony to our cheesemakers – with over 200 years of cheese making experience in our company – and the patron farmers, the family owned local farms who provide us with the best and freshest hormone-free milk available.”

     

    Sartori Reserve® BellaVitano® Gold won the America Made/International Style open category made from cow’s milk.  Sartori Pastorale Blend™ won the American Made/International Style open category made from sheep or mixed milks. This unique work of art blends sheep and cow’s milk, enhanced by the hand-dusted Spanish paprika.

     

    Sartori’s Asiago cheese with its distinctive savory and nutty flavor took 1st place in the Italian hard grating type cheese category. Placing 3rd was the new Sartori Natural Rind Parmesan, a complex sweet and savory profile with light fruit and caramel notes.

     

    In the Marinated cheese category, Sartori took 1st place with the Sartori Reserve Balsamic BellaVitano which is soaked in a premium Italian Balsamic to deliver a slightly sweet, nutty, fruity caramelized flavor.  The new Cognac BellaVitano, a complex fusion of smoky, nutty, oak, vanilla and caramel with toasted notes, placed 2nd.  

     

    The American Cheese Society (ACS) represents the best specialty and artisanal cheese produced in the Western Hemisphere. “The judging for the ACS is world renowned, so this is really the best of the best in all aspects,” explains Sartori. ACS has 1,250 members who are involved in all areas of the specialty cheese market, from artisanal cheese makers, and retailers to food writers and connoisseurs from the United States, Central and South America, Canada and Europe. 

  • Sartori Cheesemaker Wins Wisconsin State Fair 'Grand Champion' Award for Second Consecutive Year

    Plymouth, Wisconsin 

     

    Mike Matucheski, Sartori Master Cheesemaker, was presented the “Grand Champion” award for the Rosemary and Olive Oil Asiago cheese at the prestigious Wisconsin State Fair Cheese and Butter Contest. This award was the culmination of a very successful competition as Sartori was presented seven additional medals in this year’s contest. In 2009, Matucheski and Sartori won the Grand Champion for Sartori Reserve® Pastorale Blend®.

    This is the first time in the fair’s storied history that a cheesemaker has won in back-to-back years. “We are proud to have Mike and the entire Antigo cheesemaking team leading the way in making some of the finest cheese not only in Wisconsin, but in the world. Sartori has won nearly 70 cheese awards in the past 3 years around the globe as Wisconsin cheesemakers and Sartori have gained international respect” stated Sartori president Jeff Schwager.  

    Grand Champion Mike Matucheski has been making cheese in Antigo for 16 years and is no stranger to winning major awards. The Rosemary& Olive Oil Asiago creation is a part of the Sartori Reserve line – which along with the BellaVitano products, has been a driver for the company’s significant growth over the past few years. “Mike is a very creative guy with a great eye and palette to match” says 3rd generation owner and CEO Jim Sartori. “Mike has a way of bringing out the best in our cheese, finding unique complimentary flavors that make people sit back and say ‘wow’ when they taste the cheese”.

    When asked how he comes up with the concepts, Matucheski says “it is really a combination of art and hard work. I try to bring out the true flavors inherent in the cheese. Too often when people ‘flavor’ cheese, the flavoring often dominates and overwhelms the cheese.  I believe the enhancements to the cheese are just that – a subtle manner in which to highlight the wonderful taste that is already present. It takes a long time to find the perfect elements – the right imported olive oil, or fresh rosemary. I love what I do”.

    Sartori was awarded 7 additional medals at this year’s competition including Gold Medals for the ultimate Grand Champion Rosemary & Olive Oil Asiago, Natural Rind Parmesan and the new Caprimenthe™ goat milk cheese. Silver Medals were awarded for the Basil & Olive Oil Asiago, and the  Dolcina® Gorgonzola, with Bronze Medals for the mixed cow and sheep milk based Pastorale Blend® and for the Reserve Extra Aged Asiago

    Sartori’s Rosemary & Olive Oil cheese as well as the entire Sartori Reserve line is available at most fine cheese shops and better grocery stores in Wisconsin and around the country.

  • Sartori Artisan Goat Cheese Takes Top Honors at Wisconsin State Fair

    Plymouth, Wisconsin 

     

    The new Sartori Caprimenthe goat cheese was honored with a first place finish at the prestigious Wisconsin State Fair Cheese and Butter Contest this weekend. The award was one of seven awarded to Sartori in this year’s competition.

     

    Caprimenthe Goat Cheese is a new and unique cheese for Sartori. “It was our first foray into using goat milk” stated Pam Hodgson, artisan cheesemaker at Sartori.  “It has taken our team several years of experimenting with different cultures, aging processes and complementary rubs to get the cheese to be just right.  What a wonderful achievement to be recognized as the best in the state of Wisconsin – home of the best cheesemakers in the world”.

     

    Unlike most goat milk cheese which is soft and crumbly, Sartori’s Caprimenthe is hand made in 20 pound wheels, aged for nearly a year creating an incredibly unique ‘hard’ goat’s milk cheese. The wheels are hand rubbed with a proprietary blend of imported olive oil and spearmint, delivering a mellow Mediterranean style flavor profile. The creation of goat’s milk cheese has a long history in the Eastern Mediterranean area, and is still considered a staple in their diet.  

     

    Sartori’s Caprimenthe cheese combines traditional Mediterranean flavors with a distinctive hard texture, and a citrus zest.  “The majority of goat’s milk cheese sold today are young, soft and fresh. It took nearly three years to develop this very approachable, aged, goat’s milk cheese”, says Hodgson.

     

    The green outer layer is spearmint which is used to enhance the citrus flavors of the goat’s milk from the Wisconsin terrior. It also creates a striking appearance with the green outer texture and the bright white cheese interior.

     

    “This cheese is excellent eaten on its own” states Mike Matucheski, artisan cheesemaker at Sartori “or when matched with the proper accoutrements. It pairs nicely with Weiss or Belgian Wheat beers and Riesling wines.  We find that hard Italian salami, sausage, grapes, and apricots also bring out the finer aspects of the cheese”.

     

    According to Matucheski and Hodgson, the creation of this new cheese was a challenging project. “Goat’s milk doesn’t act the same as a cow’s milk, but as cheesemakers trying to create new and exciting tastes, sometimes you just have to try something and have faith it will work”. 

     

    Caprimenthe will be available in finer cheese shops later this summer.

  • SarVecchio® Parmesan Takes 'Best of Class' at World Cheese Competition

    Plymouth, Wisconsin 

     

    Sartori’s shredded version of their SarVecchio Parmesan cheese was awarded “Best of Class” at the 2010 World Champion Cheese Contest hosted in Madison, Wisconsin during the three day judging.

     

    This is the 18th award for the parmesan cheese many consider to be the best parmesan made in the US.  Produced at the Antigo, Wisconsin artisan cheesemaking facility, SarVecchio has been awarded multiple gold medals from the American Cheese Society, proclaimed “Best US Cow’s Milk Cheese” at the London, England, World Cheese Awards, won the gold medal at the highly competitive Wisconsin State Fair, and was the “US Grand Champion” at the 2009 US Cheese Championship.

     

    The World Championship Cheese Contest is the largest international cheese competition in the world. It is held every two years in Madison and sponsored by the Wisconsin Cheese Makers Association. This year there were 2,300 entries from 20 different countries. 

     

    “Sartori is proud to earn one of the many honorable awards won at this competition and we are especially proud of the fact that Wisconsin’s Dairyland took home so many awards”, says Jeff Schwager, President of Sartori. Sartori has been awarded nearly 60 medals from the world’s most prestigious competitions since entering into the retail sector of the business just five years ago.  

  • Mark Gustafson: 45th and youngest Master Cheesemaker in the Country

    Plymouth, Wisconsin 

     

    Sartori is proud to announce that Mark Gustafson has completed his coursework to receive his Master Cheesemaker license. Mark became a Master Cheesemaker certified in both Parmesan and Asiago cheese. He began his cheese making career in 1995 and received his cheesemakers license in 1997. 

     

    The Master Cheesemaker program was founded in 1994, by the Center for Dairy Research at the University of Wisconsin-Madison, it is the most advance in the country and takes three years to complete the rigorous coursework. A cheesemaker must have at least ten years prior experience holding a Wisconsin cheesemaker license before entering the three year program. 

     

    Mark is the second generation of Gustafson’s in the cheese making world.  Mark’s father, Leon, was also a cheesemaker.  At the young age of 34, Mark is also the youngest Master in the state.   “I feel like the baby of the bunch,” Mark admits. “Most of the Masters have many more years of experience than I do. It’s an honor to be in the same league as they are. Three years of intense coursework, studying, projects and learning from amongst the finest teachers in the world – it has been a challenging and rewarding experience.”

     

    Mark began the Master Cheesemaker program in March, 2007 and will be awarded his official certificate today, April 22, 2010, at the International Cheese Technology Exposition in Madison. There are only 44 Master Cheesemakers in the entire country, and Mark is now the 45th, and youngest, to receive this badge of honor. “People like Mark are what help Sartori continue to be one of the leading cheese companies in the country. Our premium quality and artisan cheese  are a reflection of our team members and their hard work. We are honored to have Mark as a part of our team here at Sartori and we congratulate him on all this accomplishment” said President of Sartori, Jeff Schwager. 

  • New Addition to the Sartori Reserve® BellaVitano® Family

    Plymouth, Wisconsin 

     

    Coming soon to the BellaVitano® family at the 2010 Fancy Food in San Francisco …introducing: Balsamic BellaVitano®.  The Fancy Food Show is a complete food technology show showcasing new and exciting ideas and innovations in the food market. 

     

    Sartori will be presenting this exclusive cheese created by Sartori Foods’ very own cheese makers. This work of art received a silver medal at the 2009 World Cheese Awards. The premium Italian Balsamic used marries well with the sweet, rich creamy texture of the BellaVitano® cheese. The Sartori Reserve® BellaVitano® family already includes: Merlot BellaVitano®, Raspberry BellaVitano®, Black Pepper BellaVitano®, Gold BellaVitano®, and of course the original BellaVitano®. 

     

    According to Sartori’s cheesemaker, Mike Matucheski, “I chose balsamic vinegar because it’s one of the classic Italian flavors—rather recently re-discovered—and felt it would work well when matched with some of our cheeses”.  This new edition will be making its initial appearance at the 2010 Winter Fancy Food Show in San Francisco, and will be available at retail soon after. Sartori will be attending the winter show this January in booth number 5010, stop by to taste this exciting new addition to the Sartori Reserve® line. 

  • Sartori Wins Four Medals at the World Championship Cheese Contest

    Madison, Wisconsin 

     

    Sartori is proud to announce that it has won 4 medals in the 27th Biennial World Championship Cheese Contest just completed in Madison, Wisconsin. The contest draws entrants from around the globe and is the largest cheese and butter competition in the world.

     

    In the flavored hard cheese category, Sartori Foods won a gold medal for Sartori Reserve® Rosemary and Olive Oil Rubbed Asiago, a silver medal for Sartori Reserve® Black Pepper BellaVitano, and a 4th place for Sartori Reserve® Basil & Olive Oil rubbed Asiago. This is a new category for Sartori, and the winning products will be available for sale later this summer.  

     

    Sartori Reserve SarVecchio® Parmesan continued its award winning tradition, earning a silver medal in the Parmesan category. Sartori Grated SarVecchio® Parmesan also won a silver medal in the open class grated cheese category.

     

    “To be awarded 4 medals in an international cheese contest is very gratifying,” said Jim Sartori, President of Sartori Foods. “It’s great to see the dedication and hard work of our cheesemakers recognized in the international arena. We are especially pleased to see 3 of our new cheeses honored. Over the past few years, we have been investing more heavily in innovation and it’s great to see that investment is starting to pay off. We look forward to new consumers discovering the award winning taste of Sartori Reserve cheese. “

     

    The first World Championship Cheese Contest was held in 1957 and is open to all cheesemakers and buttermakers in the world. The contest was judged by 22 international judges and medals were awarded in 77 categories.