With the rising interest in artisan cheese and an increasing number of cut and wrap shops opening their doors throughout the United States, we decided to take a trip to a few and see just how they were handling all varieties of cheese they sell.

Over the last year, we interviewed numerous industry experts to gain their insights and best practices when it comes to sanitation, safety, cutting, and wrapping artisan cheese.

This is a key education piece that serves as a cheese shop guide, providing insights for in-store cutting and wrapping cheese practices.

Sartori Industry Expert

Jim Tassielli

Jim Tassielli has been hands-on as a cheese monger for over 20 years. Starting off as a chef and a caterer, he learned the ins and outs of the food industry.  Now in his fourth year at Sartori, Jim Tassielli is the Area Sales Manager for the Northwest region.


We invite you to watch our episodes and take an exam to test your knowledge!

By starting you agree to our Terms and Conditions.
Sartori Cut & Wrap Cheese Program is open to anyone, but the exclusive reward given to those who become certified is only open to legal residents of the United States of America.
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