Sartori Parmesan wins more top honors
August 20, 2011
Sartori’s Classic Parmesan cheese, provided at the Antigo plant, was awarded a first place blue ribbon at the prestigious American Cheese Society competition in Montreal. 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” Master Cheesemaker Larry Steckbauer, who specializes in parmesan cheese making, said. “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” third generation owner Jim Sartori said. “Sartori SarVecchio® is the most decorated Parmesan, with over 20 awards in the past few years including ‘The Best Cheese in the US / Grand Champion’ at the 2009 US Cheese Championship, as well as numerous awards at the World Cheese Awards and other prestigious international competitions. We are really proud of the fact that SarVecchio has won the Parmesan category at the US Cheese Championship three times running – it shows consistency and the dedication to quality from our entire team.”
For the second year in a row, the judges at the ACS awarded Sartori Black Pepper BellaVitano® with a first place Blue Ribbon. BellaVitano Gold, Merlot BellaVitano, Espresso BellaVitano and Pastorale Blend® were all awarded white third place ribbons bringing the total for the competition to six for Sartori.
All are made in Antigo.
In total, Wisconsin cheesemakers captured 78 ribbons at the recent American Cheese Society Competition. Of the record 1,676 total entries, state cheesemakers claimed 23 percent of all awards, winning more than any other state or country for the seventh year in a row.
America's Dairyland's 78 awards included a tie for second place in the prestigious Best of Show category, as well as 22 firsts, 24 seconds and 31 third places.
Carr Valley Cheese, which landed 13 ribbons, including a Best of Show second place for Cave Aged Marisa. Hidden Springs Creamery captured the second most ribbons for Wisconsin, with a total of seven awards.
In addition to Sartori, first place ribbons went to:
—Crave Brothers Farmstead Cheese, Waterloo: Mascarpone
—Klondike Cheese Co., Monroe: Brick, Tomato & Basil Feta
—Burnett Dairy Co-op, Grantsburg: Monterey Jack
—Carr Valley Cheese Co., Inc., LaValle: Cocoa Cardona, Cave Aged Mellage, Casa Bolo Mellage, Cave Aged Marisa
—Holland’s Family Cheese, Thorp: Marieke Gouda Cumin, Marieke Gouda Smoked Cumin
—Saputo Cheese USA, Inc., Black Creek: Blue Cheese
—Hook’s Cheese Company, Inc., Mineral Point: Little Boy Blue
—Emmi Roth USA Inc., Monroe: Gran Queso Reserve
—BelGioioso Cheese Inc., Denmark: Fresh Mozzarella Thermoform, Burrata
—Hidden Springs Creamery, Westby: Farmstead Feta, Driftless - Cranberry
—LaClare Farms Specialties LLC, Chilton: Evalon with Fenugreek, Evalon
—Uplands Cheese, Dodgeville: Pleasant Ridge Reserve
In addition to landing the most first place awards, Wisconsin cheesemakers swept four categories: Flavor-Added Dutch Style, Parmesan – all milks, Rindless Blue-veined made from cow’s milk and Flavor-Added made with fresh sheep’s milk. Wisconsin also took top honors in the number of awards for cow’s milk cheeses (including mixed milk) with 57 awards.
Sartori has been producing artisan and premium cheese for seven decades for specialty, retail, ingredient, restaurant and food service markets.
Click here for more information. »
August 20, 2011
Author:
Antigo Daily Journal
Source:
Antigo Daily Journal
Sartori’s Classic Parmesan cheese, provided at the Antigo plant, was awarded a first place blue ribbon at the prestigious American Cheese Society competition in Montreal. 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” Master Cheesemaker Larry Steckbauer, who specializes in parmesan cheese making, said. “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” third generation owner Jim Sartori said. “Sartori SarVecchio® is the most decorated Parmesan, with over 20 awards in the past few years including ‘The Best Cheese in the US / Grand Champion’ at the 2009 US Cheese Championship, as well as numerous awards at the World Cheese Awards and other prestigious international competitions. We are really proud of the fact that SarVecchio has won the Parmesan category at the US Cheese Championship three times running – it shows consistency and the dedication to quality from our entire team.”
For the second year in a row, the judges at the ACS awarded Sartori Black Pepper BellaVitano® with a first place Blue Ribbon. BellaVitano Gold, Merlot BellaVitano, Espresso BellaVitano and Pastorale Blend® were all awarded white third place ribbons bringing the total for the competition to six for Sartori.
All are made in Antigo.
In total, Wisconsin cheesemakers captured 78 ribbons at the recent American Cheese Society Competition. Of the record 1,676 total entries, state cheesemakers claimed 23 percent of all awards, winning more than any other state or country for the seventh year in a row.
America's Dairyland's 78 awards included a tie for second place in the prestigious Best of Show category, as well as 22 firsts, 24 seconds and 31 third places.
Carr Valley Cheese, which landed 13 ribbons, including a Best of Show second place for Cave Aged Marisa. Hidden Springs Creamery captured the second most ribbons for Wisconsin, with a total of seven awards.
In addition to Sartori, first place ribbons went to:
—Crave Brothers Farmstead Cheese, Waterloo: Mascarpone
—Klondike Cheese Co., Monroe: Brick, Tomato & Basil Feta
—Burnett Dairy Co-op, Grantsburg: Monterey Jack
—Carr Valley Cheese Co., Inc., LaValle: Cocoa Cardona, Cave Aged Mellage, Casa Bolo Mellage, Cave Aged Marisa
—Holland’s Family Cheese, Thorp: Marieke Gouda Cumin, Marieke Gouda Smoked Cumin
—Saputo Cheese USA, Inc., Black Creek: Blue Cheese
—Hook’s Cheese Company, Inc., Mineral Point: Little Boy Blue
—Emmi Roth USA Inc., Monroe: Gran Queso Reserve
—BelGioioso Cheese Inc., Denmark: Fresh Mozzarella Thermoform, Burrata
—Hidden Springs Creamery, Westby: Farmstead Feta, Driftless - Cranberry
—LaClare Farms Specialties LLC, Chilton: Evalon with Fenugreek, Evalon
—Uplands Cheese, Dodgeville: Pleasant Ridge Reserve
In addition to landing the most first place awards, Wisconsin cheesemakers swept four categories: Flavor-Added Dutch Style, Parmesan – all milks, Rindless Blue-veined made from cow’s milk and Flavor-Added made with fresh sheep’s milk. Wisconsin also took top honors in the number of awards for cow’s milk cheeses (including mixed milk) with 57 awards.
Sartori has been producing artisan and premium cheese for seven decades for specialty, retail, ingredient, restaurant and food service markets.
Click here for more information. »
