Sartori Cheese

News

Sartori’s Pam Hodgson to Receive Elite Master Cheesemaker Certification

Plymouth, Wisconsin March 19, 2013

Sartori Cheese is proud to announce that cheesemaker Pam Hodgson will be awarded her Master Cheesemaker Certification this April at the Wisconsin Cheese Industry Conference. Receiving her certification in both Fontina and Open Hard cheese, Hodgson will be only the second woman to receive a Master Cheesemaker Certification.

The Master Cheesemaker Program is a rigorous three year course of study that requires a minimum of 10 years licensed cheese making experience before one can even be considered for admittance. Once accepted, the program includes course work taught by some of the most accomplished educators in the cheese community, an apprenticeship, and a final written examination.

Pam, the granddaughter of an award winning cheesemaker, fell in love with her craft the very first time she helped make a vat of cheese. At Sartori, Pam plays many roles including working on the development of some of Sartori’s staple cheeses like Fontina as well as the “one-of-a-kind” varieties like MontAmoré^® and award winning Extra-Aged Goat Cheese.

Hodgson credits her family for their support and has named her parents as her official mentors for her certification acceptance ceremony. “My parents,” explains Hodgson “valued education in broad terms - school, experience, trade skills, and more. They recognized the intrinsic worth of every person. Creative thinking and cheese making require an open mind because when you really listen you find that everyone has value and something to contribute.”

“Cheese making is very much an art and a science,” says Hodgson. “And it is a team sport – everyone at Sartori plays a role in successfully crafting an award winning cheese. I work with really great folks who make my job fun and fulfilling.”

When Pam receives her certification in April she will be only the 55^th Certified Master Cheesemaker in the country and the fourth Master Cheesemaker at Sartori Cheese joining Larry Steckbauer, Mark Gustafson, and Mike Matucheski as Masters. “We’re really fortunate to have such a talented group of cheesemakers at Sartori,” says Third Generation CEO Jim Sartori. “It is their commitment, and the commitment of every individual team member that makes our organization and products so special.”
Sartori Cheese named ‘Best Asiago’ at 2013 U.S. Championship Cheese Contest

Plymouth, Wisconsin March 15, 2013

Sartori Cheese captured the ‘Best Asiago’ title for their Reserve Extra-Aged Asiago at this year’s U.S. Championship Cheese Contest. Sartori finished the competition with a total of 7 awards including “Best of Class” for their Espresso BellaVitano®, two Second Place awards for SarVecchio® Parmesan and Pastorale Blend®, and a Third Place award for their Merlot BellaVitano.

Sartori’s Extra-Aged Asiago was noted for its very creamy and consistent flavor profile from beginning to end. The extra-aging of 12 months enhances the aroma and nutty flavors of the cheese. With a score of 99.2 out of 100, Sartori’s Extra-Aged Asiago was named ‘Best Asiago’ in the country.

For 120 years, the Wisconsin Cheese Makers Association has been educating and informing their members on the dairy industry. The very first biennial cheese contest was held in 1891 and since then, the competition has grown tremendously, gaining national attention with states all across the US including California, Ohio and Vermont. This year, the contest housed over 1700 entries throughout 82 classes, from a total of 30 states.

“Each year, this competition continues to grow, and we see new entries – which makes it more challenging. We compete with the best, for the best. It’s such an honor to take home two ‘Best of Class’ awards,” states Chad Vincent, Sartori Chief Marketing Officer. “After every competition, we take time to evaluate our cheese. We look at the judges’ comments and see where we can improve. It’s truly a team effort. The U.S. Championship is incredibly competitive, and receiving seven awards here means a lot to our team members.”
WISCONSIN MASTER CHEESEMAKER® PROGRAM ANNOUNCES 2013 GRADUATES

Madison, Wisconsin April 1, 2013
The Wisconsin Master Cheesemaker® program, the nation’s only advanced training course of its kind for experienced cheesemakers, has graduated three new and four returning Master Cheesemakers. With the 2013 graduates, Wisconsin has 56 active Masters who together hold Masters’ certification for a total of 33 cheese varieties and represent 31 companies.

The newest Master Cheesemakers, who will be formally certified at an April ceremony during the Wisconsin Cheese Industry Conference in La Crosse, are:
- Alan Greunke of Maple Grove Cheese in Milladore, certified as a Master in Cheddar and Monterey Jack.
- Pam Hodgson of Sartori in Plymouth, certified as a Master in Fontina and Open-Class Hard Cheese (MontAmoré®).
- Dan Omundson, La Grander’s Hillside Dairy in Stanley, certified as a Master in Monterey Jack and Colby.
This year’s graduating class also includes four existing Masters who repeated the program to earn certification as Masters in additional cheese varieties. They are:
- Steve Hurd, who adds Romano and Asiago to the cheeses for which he is certified as a Master. Currently working as a consultant, Hurd is also a Master in Provolone and Fontina.
- Brian Jackson, Foremost Farms USA®, now certified in Brick and Colby in addition to Monterey Jack and Cheddar.
- Randy Krahenbuhl, BelGioioso Cheese, Inc., who adds Fontina to his Master’s portfolio. He is also a certified Master in Swiss and Gouda.
- Gary Grossen, UW Madison Dairy Plant, now certified as a Master in Havarti and Gouda, in addition to Cheddar, Muenster and Brick.
“Wisconsin’s cheese industry is like no other, in part because of the depth of professional resources available to cheesemakers here. The Wisconsin Master Cheesemaker® program is a big part of that,” says James Robson, CEO at the Wisconsin Milk Marketing Board (WMMB), one of the program’s founding partners. “The cheesemakers who earn the right to carry the Master Cheesemaker title are an exceptional group. Their passion for their craft and dedication to improving their knowledge and skills through this unique and rigorous course of study and evaluation sets them – and the Wisconsin cheesemaking tradition – apart.”

The Wisconsin Master Cheesemaker® program is the most formalized, advanced training program in the nation. Patterned after European programs, it is administered by the Wisconsin Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Applicants to the program must be active, licensed Wisconsin cheesemakers with at least 10 years of experience. Cheesemakers can earn certification in up to two cheese varieties each time they enroll in the three-year program and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program. Once certified, they’re entitled to use the distinctive Master’s Mark® on their product labels and in other marketing materials.
Sartori Cheese to Release Peppermint BellaVitano® for February in support of the National Breast Cancer Foundation, Inc.®

Plymouth, Wisconsin January 31, 2013

Sartori Company announced that Limited Edition Peppermint BellaVitano cheese will be released for the month of February for a Valentine’s Day tie-in with the National Breast Cancer Foundation in support of breast cancer awareness.

A true Sartori original, this unique artisan cheese is crafted by hand rubbing aged BellaVitano Gold with crushed peppermint candy. The peppermint gives the cheese a light kiss of sweetness and a bright pink hue that is sure to catch the eye, creating a unique cheese with a creamy, crumbly texture that starts with a subtle fruity note and ends with a tangy bite.

Sartori is honored to announce that a portion of all the proceeds of this exciting pink cheese will be donated to the National Breast Cancer Foundation, Inc.^® in support of breast cancer awareness. The National Breast Cancer Foundation was established in 1991 by breast cancer survivor and advocate, Janelle Hail. The mission of NBCF is to save lives through early detection and to provide mammograms for those in need and includes increasing awareness through education, providing diagnostic breast care services for those in need, and providing nurturing support services.

“We’re excited to release this special cheese for the month of February. Not only does the pink hue of the cheese ring true to Valentine’s Day, but it’s also a great reminder and reinforcer for Breast Cancer Awareness,” says Chad Vincent, Sartori Chief Marketing Officer. “We are very fortunate to have found an exceptional partner with the National Breast Cancer Foundation. Their mission speaks volumes and any way we can help, we will. Our retailers have also been a tremendous help with this program – promoting breast cancer awareness through the cheese,” notes Vincent. “It’s an honor to see so many people coming together for this cause.”

Sartori Limited Edition Peppermint BellaVitano cheese will be offered to specialty retailers across the United States this February. The cheese will also be available online at the Sartori Cheese Shop (www.sartoricheese.com) beginning February 1^st.

About the National Breast Cancer Foundation, Inc.®

Recognized as one of the leading breast cancer organizations in the world, the National Breast Cancer Foundation’s (NBCF) mission is to save lives through early detection and to provide mammograms for those in need. A recipient of Charity Navigator’s highest 4-star rating for eight years, NBCF provides women help for today and hope for tomorrow through its National Mammography Program, Beyond The Shock®, Early Detection Plan, MyNBCF online support community, and breast cancer research programs. For more information, please visit www.nbcf.org.
Sartori Announces Release of Reserve Chai BellaVitano® Cheese

Plymouth, Wisconsin January 17, 2013

Sartori Cheese has announced it will be launching Chai BellaVitano this coming January at the Winter Fancy Food Show held in San Francisco. Chai BellaVitano has already gained international acclaim, having been awarded a silver medal at this year’s World Cheese Awards held in the U.K.

Chai BellaVitano is the newest Sartori Reserve cheese and has been in development for quite some time. Sartori’s Artisan Master Cheesemaker, Mike Matucheski, explains, “It takes a lot of experimenting with different flavors and different combinations to find the perfect blend to marry with our BellaVitano Gold. We found that the savory notes of the chai tea rub makes for an exotic pairing with the sweet, creamy, and fruity flavors of BellaVitano.”

Chai tea originated in the early 1900s when the English decided to grow their tea in India. Due to the high cost of black tea, the locals began to add milk, sugar, and extra spices to the drink like ginger, cinnamon, cardamom, and cloves, creating a wonderful and unique drink. This new version, called “masala chai tea” was favored by the Indians and eventually made its way over to the United States.

“Chai is now becoming a regular menu item at coffee shops throughout the U.S. and is showing up in lattes, smoothies, and even milkshakes. Chai tea is a great substitute for those who don’t like the heaviness and bitterness of coffee. The spices in chai such as cinnamon, ginger, and nutmeg tend to give people a sense of well-being and also have an abundance of health benefits. We wanted to deliver a new way of thinking when it comes to Chai, and that was by hand rubbing our BellaVitano cheese with Chai ingredients,” states Chief Marketing Officer, Chad Vincent. “This new innovation delivers a unique taste experience with broad appeal.”

Sartori Reserve Chai BellaVitano will begin shipping to stores January 21^st and may be purchased at specialty cheese shops and wherever fine cheese is sold. Additionally, this cheese will be available for sale on the Sartori online cheese shop (www.sartoricheese.com) beginning January 21^st.
Sartori’s Limited Edition Extra-Aged Goat Cheese to be released this June

Plymouth, Wisconsin January 9, 2013

Sartori Company has announced the return of their Limited Edition Extra-Aged Goat cheese to finer cheese shops in June. This unique, award winning cheese was awarded a prestigious Gold Medal from the U.K. based Global Cheese Awards.

This special limited edition release is meticulously crafted by Sartori cheesemakers using a blend of old world tradition coupled with American ingenuity. The cheese is made in limited quantities and only produced when the conditions are perfect and the ingredients are readily available.

Sartori cheesemaker Pam Hodgson notes, “It was important to me to create a well-balanced goat cheese that anyone can enjoy. After my team and I spent many years experimenting, we determined that at 10 months of aging, we achieved what we believe to be a wonderfully balanced and very unique goat cheese. To have won Gold at the Global Cheese Awards is a great honor. Like all of Sartori’s cheeses, the Extra-Aged Goat cheese is a blend of science and art; we individually handle each wheel and test each batch, making sure the cheese is ‘just right’ before releasing it. To add the finishing touches, each wheel is hand signed and numbered.”

Sartori’s Limited Edition Extra-Aged Goat cheese will be available at select specialty cheese shops throughout the United States in June and July. Additionally, a limited supply of 4 oz. wedges will be available for sale at the Sartori online store, www.sartoricheese.com.
Sartori Cheese Announces December ‘12 Days of Christmas’ Facebook Promotion

Plymouth, Wisconsin December 6, 2012

Sartori Cheese announced today the details of its Twelve Days of Christmas Facebook promotion. Each day, from Saturday, December 8^th through Wednesday, December 19^th, the company will host a new contest over its Facebook page at www.facebook.com/sartoricheese.

Daily, Facebook fans of the company will be presented with a new challenge or activity ranging from recipe creation to Sartori trivia. Prizes will be awarded daily and will vary from small collections of wedges to Limited Edition Gift Boxes and even a half wheel of Classic Parmesan.

In all, the company plans to send nearly 100 prizes over the course of the twelve day promotion. “We are very fortunate to have a great following on our Facebook page,” says Associate Marketing Manager, Ryan Gillespie. “We look at this as a great way to share the holiday spirit and a really fun way to say thank you to our fans.”
Sartori Cheese Presented Thirteen Medals at 2012 World Cheese Awards

Birmingham, United Kingdom December 3, 2012

Sartori Cheese was awarded thirteen medals at the 2012 World Cheese Awards held in the UK this week. The World Cheese Awards is a premier and highly competitive worldwide competition – with cheese from 30 countries and a record 2,781 entries this year.

Sartori’s top finish came from its Limited Edition Cognac BellaVitano^® cheese which was awarded a Super Gold Medal – one of the select few cheeses advancing to the final round of judging. In 2011 Cognac BellaVitano took 3^rd place overall – the highest ranking ever for a cheese from the United States. In this year’s competition, Sartori SarVecchio^® Parmesan took home another first place gold medal, the 10^th internationally recognized accolade for this cheese in just the past two years and its 22^nd award in the past five years. In addition to the Gold Medal finishes, Sartori was awarded six silver medals and five bronze medals. “It is a tremendous honor to earn even one medal at an international competition like this and earning thirteen across a broad spectrum of our cheese is really something special,” says third generation owner, Jim Sartori.

“People often ask me what the secret is,” continues Sartori. “The first thing I tell them is that it all starts on the farm; we are blessed to have wonderful family-owned patron dairy farms that provide us the highest quality supply of fresh rBST-free milk.” Many of Sartori’s patron dairy farmers are also multi-generation operations and have been selling milk to Sartori since the beginning in 1939. The farms are all within a close radius of the plant, enabling the company to convert the milk to cheese very quickly.

In addition to the strong local relationships and fresh milk, Sartori also maintains a rigorous milk quality program with its patrons. Sartori purchases 100% of their farmer’s milk and has field liaisons on the farms every day to help the farmers and ensure quality. All Sartori patrons are incentivized to ensure consistent top quality milk. “It’s all these things together,” says Sartori, “the fresh local milk, the family approach, the quality program, and the strong communication, that ensure our cheesemakers start with the best milk in the world.”

“Our patrons will be just as excited as we are about the results of this year’s competition. I think that is a true testament of the pride they have in their work and the bond they share with us as members of the extended Sartori family,” says Jim Sartori. “I look forward to sharing the great news with our milk producers and sincerely thank our Team Members and Customers for their continued support.”

Sartori’s 2012 World Cheese Award Honors:

Cognac BellaVitano…………Super Gold Medal

SarVecchio Parmesan……….Gold Medal

Cannella BellaVitano………. Silver Medal

Balsamic BellaVitano……….Silver Medal

Chai BellaVitano……………Silver Medal

Extra Aged Fontina…………Silver Medal

Classic Parmesan……………Silver Medal

Raspberry BellaVitano………Bronze Medal

Merlot BellaVitano………….Bronze Medal

Classic Asiago……………….Bronze Medal
Sartori Cheese Announces Exclusive December Release of Limited Edition Cheese Gift Box

Plymouth, Wisconsin November 27, 2012

Sartori Company announced that December 1st will be the official release of the first ever “Paolo Sartori Limited Edition Cheese Gift Box.” This highly anticipated offering will include all five of Sartori’s 2012 Limited Edition Cheeses: Cognac BellaVitano^®, Cannella BellaVitano^™, Peppermint BellaVitano, Pastorale Blend^®, and Extra-Aged Goat Cheese.

The company will have a limited supply of 200 gift baskets that will be for sale through the month of December while supplies last. Each of the 200 gift baskets will include one wedge of each of the five cheeses, a Sartori branded cutting board, a Sartori cheese knife, a set of never before released Sartori collectable wine charms, and a Certificate of Authenticity. Each certificate will be hand signed and numbered (1 to 200) by Sartori’s first Master Cheesemaker, Larry Steckbauer.

The Sartori Limited Edition Line is a collection of unique and premium cheese varieties inspired by the creative spirit of Sartori founder, Paolo Sartori. These special releases are meticulously crafted by Sartori cheesemakers using a blend of old world tradition coupled with American ingenuity. The cheese is only produced when the conditions are perfect and the ingredients are readily available – for this reason, Sartori Limited Edition items are made in small quantities and only available seasonally.

“We’re thrilled for the opportunity to bring these five special cheese products together into one offering this holiday season,” says Chief Marketing Officer, Chad Vincent. “I know these items are often difficult to find during the year because of their limited nature so it’s our hope that this will make an exciting gift and a great addition to any holiday gathering.”

Sartori Limited Edition Cheese

Cognac BellaVitano is aged for at least 18 months and is then submerged in a premium Cognac. The end result is a unique and complex celebration of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel from the Cognac. Cognac BellaVitano finished third in the world at the 2011 World Cheese Awards hosted in Europe; the highest ever finish for an American-made cheese.

Cannella BellaVitano, Sartori’s newest Limited Edition cheese, was created by taking sweet, buttery BellaVitano, aged at least 15 months, and steeping it in a cinnamon liqueur. “The smells and flavor of Cinnamon give people a feeling of warmth over the holidays which inspired me to create this unique holiday cheese,” states Sartori Master Cheesemaker Mike Matucheski. Although new, Cannella BellaVitano has already been awarded a Gold Medal at the 2011 World Cheese Awards.

Peppermint BellaVitano is a true Sartori original, crafted by hand rubbing aged BellaVitano Gold with crushed peppermint candy. The peppermint gives the cheese a light kiss of sweetness and a bright pink hue that is sure to catch the eye, creating a unique cheese with a creamy, crumbly texture that starts with a subtle fruity note and ends with a tangy bite. Sartori released this pink peppermint cheese during the month of October to raise money for Breast Cancer Awareness.

Pastorale Blend is a well-balanced cow and sheep mixed milk cheese. The aging of Pastorale helps to develop the sweet and nutty flavors while the smoked paprika dusting delivers a striking visual and complimentary flavor. Pastorale Blend is one of Sartori’s most award winning cheeses, most recently recognized as the 2012 Wisconsin State Fair Grand Champion.

Extra-Aged Goat Cheese features well-balanced, savory, caramel notes and a light citrusy flavor. Touted for its highly approachable, yet “authentically goat” flavor profile, this cheese was crafted to satisfy all from the tentative taster to the well-traveled connoisseur. First released in June, 2012 this special product has already taken numerous honors including a Gold Medal at the 2012 Global Cheese Awards.
Sartori Cheese Releasing Limited Edition Cannella BellaVitano®™ and Cognac BellaVitano® for the 2012 Holiday Season

Plymouth, Wisconsin October 31, 2012

Sartori Company announced today that it will be releasing a very limited quantity of two Limited Edition products; Cannella BellaVitano, the newest addition to the Limited Edition line, and Cognac BellaVitano, named ‘3^rd best cheese in the world’ at the 2011 World Cheese Awards in Birmingham, UK. Each cheese wheel will be hand signed and numbered by Sartori Master Cheesemaker, Mike Matucheski.

Cannella BellaVitano, Sartori’s newest Limited Edition cheese, was created by taking sweet, buttery BellaVitano, aged at least 15 months, and steeping it in a cinnamon liqueur. “The smells and flavor of Cinnamon give people a feeling of warmth over the holidays which inspired me to create this unique holiday cheese,” states Sartori Master Cheesemaker Mike Matucheski. “Some small pieces on top of a slice of warm apple pie make for a mouthwatering experience,” he adds.

Cognac BellaVitano, the most premium Limited Edition item, truly stands out 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 ready for sale when Sartori Master Cheesemakers believe it is just right. The end result is a unique and complex celebration of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel from the Cognac.

These products may be purchased at select specialty cheese shops and where fine cheese is sold. Additionally, a limited supply of 4 oz. wedges will be available for sale on the Sartori website cheese shop (www.sartoricheese.com) and will be included in the 2012 on-line “Limited Edition Gift Box” this holiday season.

“We are very excited to share our amazing hand-crafted Limited Edition products over this holiday season,” says Sartori CEO, Jim Sartori. “I hope they are passed around many tables and brighten the day of our customers, their families and friends.”
Sartori’s Extra-Aged Goat Cheese wins top honors at Global Cheese Awards

Plymouth, Wisconsin September 25, 2012

Sartori Company is pleased to announce their Limited Edition Extra-Aged Goat Cheese has received a Gold Medal at this year’s Global Cheese Awards in Somerset, U.K. This is the second year the competition has been opened to non-European countries. Last year, Sartori’s SarVecchio^® Parmesan was named “Best Parmesan”.

Since childhood, Sartori’s Cheesemaker Pam Hodgson was motivated to create an extraordinary goat cheese due to a connection she felt from her father purchasing of a pair of goats. As a natural lover of goat cheese, Hodgson saw a real opportunity to fill a void that goat cheesemakers were not exploring: an approachable, yet flavorful aged goat cheese. Keeping in the Sartori tradition, Pam and her team spent many years experimenting with different ingredients and various innovative processes to perfect this award-winning cheese.

When asked about the process of crafting an extra aged goat milk cheese Pam explains, “It is critical to understand the development of the pleasing, complex flavors that are a truly unique characteristic of this cheese. I am especially delighted in how we have been able to balance the flavors. When working with goat milk, it can be rather tricky to make the cheese without one flavor or another taking over and negatively impacting taste. As a result of the care and special processes, we enhanced the savory and caramel notes. The extra care also allows this cheese to be more approachable to the tentative taster. It’s creamy and smooth with slight earthy flavors, and not overwhelming in any aspect.”

The Frome Cheese Show / Global Cheese Awards is one of the oldest cheese shows in the U.K. and has been well known for over 150 years. Last year, the competition expanded, enabling international entries to be associated, growing the entries by 60%. “We are very fortunate to participate in such a successful cheese competition that values specialty cheeses and unique recipes that have been handed down for many generations. Sartori is a fourth generation, family owned artisan cheese producer and that is how we will always be,” stated Sartori President, Jeff Schwager.

Other awards received this year were bronze medals both for Dolcina^® Gorgonzola and SarVecchio Parmesan.
Sartori to Partner with Crosby, Packers Radio & Make-A-Wish Foundation

Green Bay, Wisconsin September 17, 2012

Sartori Company is pleased to announce that it has again partnered with Mason Crosby and the Green Bay Packers Radio Network to support the Make-A-Wish Foundation during the upcoming 2012 NFL season. Sartori has pledged to donate $1,000 to the Make-A-Wish Foundation for every field goal Crosby makes during the 2012 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, his wife Jan and their family. 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.”

Last season Mason converted 24 of 28 regular season 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. 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.”

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 both of these fine organizations.”
Sartori Cheese Supports National Breast Cancer Foundation, Inc.® with New Peppermint BellaVitano® Cheese

Plymouth, Wisconsin September 7, 2012

Sartori Company announced today the release date of the new Limited Edition Peppermint BellaVitano cheese. This exciting new cheese has been highly sought-after since the company’s sneak preview last February.

A true Sartori original, this unique artisan cheese is crafted by hand rubbing aged BellaVitano Gold with crushed peppermint candy. The peppermint gives the cheese a light kiss of sweetness and a bright pink hue that is sure to catch the eye, creating a unique cheese with a creamy, crumbly texture that starts with a subtle fruity note and ends with a tangy bite.

Sartori is honored to announce that a portion of all the proceeds of this exciting pink cheese will be donated to the National Breast Cancer Foundation, Inc.^® in support of breast cancer awareness. The National Breast Cancer Foundation was established in 1991 by breast cancer survivor and advocate, Janelle Hail. The mission of NBCF is to save lives through early detection and to provide mammograms for those in need and includes increasing awareness through education, providing diagnostic breast care services for those in need, and providing nurturing support services.

“Our cheesemakers crafted this fun, delicious cheese with the intention of using it to help raise money for breast cancer awareness,” said 3^rd generation company leader, Jim Sartori. “We couldn’t have found a better partner than the National Breast Cancer Foundation, an outstanding organization dedicated to creating awareness and saving lives through early detection. We are amazed at how many retail partners have come forward to help bring this whole program to life,” notes Sartori. “It’s great to see so many doing so much for a great cause.”

The Sartori Limited Edition Line is a collection of unique and premium cheese varieties inspired by the creative spirit of Sartori founder, Paolo Sartori. These special releases are meticulously crafted by Sartori cheesemakers using a blend of old world tradition coupled with American ingenuity. The cheese is only produced when the conditions are perfect and the ingredients are readily available – for this reason, Sartori Limited Edition items are made in small quantities and available seasonally.

Sartori Limited Edition Peppermint BellaVitano cheese will be offered to specialty retailers across the United States this October, National Breast Cancer Awareness Month. The cheese will also be available again this holiday season as an exclusive member of Sartori’s first ever Limited Edition gift basket.

About Sartori

Sartori has been producing artisan and premium cheese for seven decades for Specialty, Retail, Ingredient, Restaurant and Food Service markets. Based in Plymouth, Wisconsin, Sartori has an impressive array of award winning cheese noted for innovative approaches and consistent top quality across their entire line. For more information, please visit www.sartoricheese.com or call us directly at 800-558-5888.

About the National Breast Cancer Foundation, Inc.®

Recognized as one of the leading breast cancer organizations in the world, the National Breast Cancer Foundation’s (NBCF) mission is to save lives through early detection and to provide mammograms for those in need. A recipient of Charity Navigator’s highest 4-star rating for eight years, NBCF provides women help for today and hope for tomorrow through its National Mammography Program, Beyond The Shock®, Early Detection Plan, MyNBCF online support community, and breast cancer research programs. For more information, please visit www.nbcf.org.
Sartori Cheesemaker Named Wisconsin’s Best at State Fair

Plymouth, Wisconsin August 17, 2012

Mike Matucheski, Sartori Master Cheesemaker, was again dubbed “Grand Master Cheesemaker” at the 2012 Wisconsin State Fair Cheese and Butter Contest after being presented with the competition’s Grand Champion award for Sartori’s Limited Edition Pastorale Blend^®. This award was the culmination of a very successful Wisconsin State Fair competition where Sartori was awarded four additional ribbons.

This is Matucheski’s third Grand Master Recognition in the past 4 years. In 2009 he took home the honors with Sartori Limited Edition Pastorale Blend and again in 2010 with Sartori Reserve Rosemary and Olive Oil Asiago. “We are very grateful to have Mike and the entire Sartori cheese making team as a part of our family. It’s exciting and very rewarding to see this group lead the way in making some of the world’s finest cheese. We’re honored to have such talented Team Members.” said Sartori President, Jeff Schwager.

Grand Master Cheesemaker, Mike Matucheski is an ambitious and innovative cheesemaker who has been making cheese in Antigo for the past 18 years. His Pastorale Blend cheese creation is a part of the Sartori Limited Edition Line. “The Limited Edition Line has proven to be very successful. Mike’s passion and efforts have helped us develop and grow the Limited Edition line with the creation of our Cognac BellaVitano^®, Peppermint BellaVitano, and Cannella BellaVitano,” stated CEO Jim Sartori. “Mike has a great palate and is successful in finding unique, complimentary flavors that people can truly appreciate.”

“Pastorale Blend is a very special cheese for us,” said Sartori Master Cheesemaker, Mike Matucheski. “We’ve been lucky enough to find the perfect balance of cow and sheep milk to create an approachable, gratifying mixed milk cheese. The aging of Pastorale helps to develop the flavors while the smoked paprika dusting delivers a striking visual and complimentary flavor.”

When asked how he comes up with these concepts, Matucheski explains, “It’s a blend of art and science. We are encouraged to play and experiment – which enables us to come up with some really unique cheese. For Pastorale Blend, by subtly rubbing the rind of the cheese with paprika, we give it a new flavor element. It takes a long time to find these perfect elements – in this case, the perfect Spanish paprika that pairs exceptionally with the mixed milk cheese. I get to be creative and I love that.”

Sartori was awarded an additional 4 ribbons at this year’s competition including Blue Ribbons for the ultimate Grand Champion Pastorale Blend and Limited Edition Cannella BellaVitano. Sartori’s Mediterranean Fontina and Extra-Aged Fontina also earned ribbons.

Sartori’s Limited Edition Pastorale Blend cheese, as well as the entire Sartori Limited Edition line, is available at select fine cheese shops throughout the United States. Pastorale Blend can also be purchased online at www.sartoricheese.com
Sartori Awards Six College Scholarships

Plymouth, Wisconsin August 15, 2012

Sartori Company has named six students as the recipients of their annual scholarship program. The students are children or grandchildren of Sartori Team Members and Patron Dairy Farmers. While there were many qualified applicants, these six students, Hailey Shanovich, Amanda Rader, Clark Kelley, Kaitlin Fuhrman, Morgan Koth, and Dustin Volkmann, have shown personal excellence through a combination of academic achievement, extracurricular involvement, and personal integrity.

Hailey Shanovich, daughter of Kelly Shanovich, Manager of Product Planning and Forecasting at Sartori, is very involved in extracurricular activities and her community. Hailey was the president of her high school’s environmental and outdoors club, Saving Earth Every Day and the treasurer of West Bend’s National Honor Society. She is planning on attending the University of Wisconsin – Madison where she’ll pursue her goal of becoming an Agricultural consultant or farm manager.

Amanda Rader, daughter of Gerald Rader, Sartori Patron Dairy Farmer, is currently attending the University of Wisconsin – Madison. She is studying animal science and veterinary medicine. Growing up on a farm, Amanda has familiarized herself with animals such as cattle and horses and the illnesses they encounter. Her degree will help her achieve her goal of one day becoming a large animal veterinarian.

Clark Kelley, son of Tim and Karen Kelley, Sartori Patron Dairy Farmers, is a dedicated hard worker who enjoys sports and farming. In high school, Clark filled his time with cross country, wrestling, golf and track. In his spare time, he worked as a farmhand and provided lawn care services. His plans for the future include attending the Agricultural short course program at Fox Valley Tech with goals of one day taking over the family farm and becoming the 6^th generation Kelley Farmer.

Kaitlin Fuhrman, daughter of James Fuhrman, Sartori Dairy Patron Farmer, will be attending the University of Wisconsin – River Falls to attain a degree in Horticulture under the school of agriculture. In the past four years, Kaitlin has been involved in many activities throughout her school and the community. She served as the 2012 Class Officer, four years in FFA, 4-H and exhibited in the Shawano County Fair for the past 10 years. Within the horticulture field, Kaitlin hopes to complete research in maximizing crop yield.

Morgan Koth, granddaughter of Phil and Carolyn Kramer, Vice President of Special Projects at Sartori, plans to attend the University of Wisconsin – Stevens Point and major in Communicative Disorders with her ultimate career goal of becoming a speech therapist. Morgan would love to one day work with children with speech problems. She plans to continue her involvement by volunteering at the Jesus Cares Ministry and participate in various adult sporting leagues. Morgan has exceptional communication skills and will use her talents to help those in need.

Dustin Volkmann, son of Julie Volkmann, Sartori Antigo Team Member, will go on to learn more about the mechanical engineering program. Through high school, Dustin attended machine tool and CNC programming classes at NTC – Antigo and really enjoyed it. These classes further his interest of one day opening his own machining and repair shop. He’s fascinated by how and why things work. Dustin also has many hobbies such as racing his dirt bike, quad and go-kart. He’s involved in the community through 4-H as well. Dustin will be attending either the University of Wisconsin – Platteville or NTC – Wausau.

The Sartori family has a long standing reputation as a supporter of the local community and is thrilled to help these outstanding young adults begin their journey into secondary education. Jim Sartori, Owner and CEO adds, “A strong, supportive community is crucial in the development for these young adults. All of the chosen recipients have been involved in their community for many years. It’s great to see how much hard work they are completing to attain their future goals.”
Sartori Takes a First Place Award at American Cheese Society Competition

Raleigh, North Carolina August 6, 2012

Out of a field of more than 1700 entries at the prestigious American Cheese Society competition held this past Friday, Sartori’s Limited Edition Pastorale Blend® was awarded a first place Blue Ribbon. This follows a strong performance at the World Championship Cheese Contest this past winter.

Pastorale Blend, a Spanish-inspired cheese, is a Sartori Original mixed milk cheese and has won more than 9 notable awards over the past 3 years. “Sartori is extremely honored to be recognized at this time by the American Cheese Society judges” said 3^rd generation proprietor Jim Sartori. “Our team members are truly dedicated to making consistent, quality products and take great pride in our heritage of making world class award-winning cheese.”

“Sartori’s Merlot BellaVitano received a 2^nd place ribbon, the second year in a row for Merlot to receive an award from the judges at the ACS. SarVecchio® Parmesan, a 2012 World Championship Best of Class winner, took a third place ribbon along with the newly introduced Limited Edition Extra Aged Goat bringing the total for the competition to four for Sartori.”
Sartori’s Espresso BellaVitano®® Wins at the Inaugural Gourmet Retailer Editors’ Picks Awards

Plymouth, Wisconsin July 2, 2012

Sartori Company has the privilege today to announce that their Espresso BellaVitano Cheese was chosen as a winner in the Inaugural Gourmet Retailer Editors’ Picks Awards. This recognition for Espresso comes on the heels of victory at the Dairy Innovation Awards in Oslo, Norway where it was named “Best Cheese.”

For their first annual Editors’ Picks issue, The Gourmet Retailer recognized the best new consumer products introduced in the past year. The products for this competition were judged on innovation, taste and functionality. Winners of this award will be honored in the August edition of The Gourmet Retailer, as well as on their website.

Espresso BellaVitano, introduced in 2011, is one of the newest members of Sartori’s Reserve line. Emanating from Sartori’s “one-of-a kind” BellaVitano Gold, Espresso BellaVitano is hand-coated by Sartori Master Cheesemakers with fresh ground Italian roast espresso beans to deliver an eye-opening treat that can be enjoyed anytime of the day. Just imagine an espresso with a double shot of cream.

The Espresso BellaVitano has gained much notoriety over the past 6 months and is becoming an enthusiast’s favorite. Espresso has garnered recognition from some of the nation’s top foodies including a recent mention on Oprah.com.

Inspired by founder Paolo Sartori, Sartori cheesemakers use a blend of old world tradition coupled with American ingenuity in developing their line of award winning artisan cheese. “We are honored and humbled to be noted for our innovation and ingenuity by the editors of Gourmet Retailer,” states Sartori President Jeff Schwager. “It is a true testament of the hard work and dedication of our team members and patron farmers.”
Sartori’s Limited Edition Artisan Cheese Takes Top Honors at State Fair

Plymouth, Wisconsin June 22, 2012

Sartori Company announced today the judging results from the 2012 Wisconsin State Fair Cheese and Butter Contest. The company was awarded four top honors, including two first place finishes from cheese in their Limited Edition line.

Sartori’s Limited Edition Pastorale Blend^® finished first in the Mixed Milk Cheese category for the second consecutive year. In 2009, Pastorale Blend was the “Grand Champion” in this same competition. Pastorale Blend, crafted by Master Cheesemaker Mike Matucheski, is a blend of sheep and cow’s milk that is finished on the outside with hand-dusted paprika.

Sartori also took first in the Flavored Hard Cheese category with Cannella BellaVitano, the newest cheese in the company’s Limited Edition Line. Cannella BellaVitano is Sartori’s award winning BellaVitano Gold cheese which is steeped in cinnamon liqueur and aged at least 15 months. Cannella BellaVitano, which also took first place at the World Cheese Awards in November 2011, will be available in select shops this September.

The Sartori Limited Edition Line is a collection of unique and premium cheese varieties inspired by the creative spirit of Sartori founder, Paolo Sartori. These special releases are meticulously crafted by Sartori cheesemakers using a blend of old world tradition coupled with American ingenuity. The cheese is only produced when the conditions are perfect and the ingredients are readily available – for this reason, Sartori Limited Edition items are made in small quantities and only available seasonally.

Sartori’s Mediterranean Fontina finished second in the Flavored Hard Cheese category for the second consecutive year. Finally, Sartori’s Extra-Aged Fontina cheese was awarded 3^rd place honors in the highly competitive Hard Cheese category.

This year’s Wisconsin State Fair featured 26 classes of cheese. In August, the first prize winners of each class will again compete in a final round. The winner of this round will be crowned Grand Champion. Both Pastorale Blend and Cannella BellaVitano will have an opportunity to compete for this prestigious honor.
Sartori Announces Release of Limited Edition Extra Aged Goat Cheese

Plymouth, Wisconsin May 21, 2012

Sartori Company announced today the inaugural release of their much anticipated Paolo Sartori Limited Edition Extra Aged Goat Cheese. The product has been in high demand from specialty retailers and consumers alike since it debuted at the European-hosted Global Cheese Awards in 2011. The international cheese community provided a glowing review of the new cheese – awarding it a Silver Medal at the global competition.

A Sartori original, this extra aged goat’s milk cheese is well balanced, featuring savory, caramel notes and a light citrusy flavor. Touted for its highly approachable, yet “authentically goat” flavor profile, this cheese was crafted to satisfy all from the tentative taster to well-traveled connoisseur.

“Part of the secret to what makes this cheese so special is the aging,” says Sartori cheesemaker Pam Hodgson. “It can be challenging to age goat cheese without one flavor or another taking over and negatively impacting taste. We knew we could do better. It’s taken us years to perfect the method, but over time we found that some special technique and aging nearly twice as long as normal allows some of those strong earthy flavors, which are natural to goat cheese, to mellow. The result is a more harmonized balance of flavor with a surprisingly creamy, smooth texture.”

The Sartori Limited Edition Line is a collection of unique and premium cheese varieties inspired by the creative spirit of Sartori founder, Paolo Sartori. These special releases are meticulously crafted by Sartori cheesemakers using a blend of old world tradition coupled with American ingenuity. The cheese is only produced when the conditions are perfect and the ingredients are readily available – for this reason, Sartori Limited Edition items are made in small quantities and only available seasonally.

Sartori Limited Edition Extra Aged Goat Cheese will be offered to specialty retailers across the United States this May.
Wisconsin Cheesemaker Wins Prestigious Global Cheese Competition

Oslo, Norway May 8, 2012

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 to Partner with Milwaukee Brewers Radio to Sponsor MACC Fund

Milwaukee, Wisconsin May 4, 2012

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 April 25, 2012

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 March 28, 2012

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

Madison, Wisconsin March 7, 2012

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 28^th 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 December 5, 2011

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 1^st 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 November 29, 2011

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 3^rd 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 November 1, 2011

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 21^st, and Wheel #2 will go up November 26^th 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 Cheese Wins 6 at 2011 Global Cheese Awards

Frome, Somerset, United Kingdom September 9, 2011

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 September 1, 2011

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 August 19, 2011

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 24^th 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 August 8, 2011

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
Sartori Achieves SQF Certification

Plymouth, Wisconsin June 30, 2011

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 March 10, 2011

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 December 1, 2010

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 August 31, 2010

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 August 27, 2010

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 3^rd 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 1^st place in the Italian hard grating type cheese category. Placing 3^rd 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 1^st 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 2^nd.

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 August 5, 2010

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 3^rd 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 July 2, 2010

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 April 2, 2010

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 18^th 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 April 2, 2010

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 45^th, 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 December 13, 2009

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, “Ichose 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 March 17, 2008

Sartori is proud to announce that it has won 4 medals in the 27^th 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 4^th 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.