User:Ashelstad/sandbox

Sartori Company is a family owned, fourth generation, high quality cheese manufacturer with their home office located in Plymouth, Wisconsin. Established in 1939, Sartori is known for award winning cheese, innovation, & quality. Sartori produces primarily hard and Italian-focused cheese but is also recognized for creating the American original, BellaVitano® cheese. Sartori entered the retail market for the first time in 2007.

History

 * 1939 Paolo Sartori and Louis Rossini cofound S&R Cheese Corp. in Plymouth, Wisconsin.
 * 1942 Paolo Sartori receives his first U.S. patent for "Cheese Curd Machine."
 * 1946 Paolo Sartori receives another patent for "Curd Mixing and Kneading Machine."
 * 1953 Joe Sartori and Leonard Gentine, next door neighbors, cofound Sargento. (Joe later sold his interest.)
 * 1957 Paolo Sartori donates money to construct home for the elderly in his hometown of Valdastico, Italy.
 * 1970 Sartori is first U.S. exporter of cheese to Italy and Japan.
 * 1985 Sartori pioneers freshly grated, all-natural Parmesan cheese with longer shelf life.
 * 1986 Jim Sartori accepts the company reins from his father, Joe Sartori.
 * 1996 Name changes from S&R Cheese Corp. to Sartori Foods.
 * 1998 Sartori Foundation established to honor the passing of Joe Sartori.
 * 1999 Bella is born. Sartori BellaVitano® cheese is introduced.
 * 2005 Sartori acquires Linden Cheese Co. of Linden, Wisconsin, specializing in blue-veined and surface-ripened cheeses.
 * 2006 Antigo Cheese Co., Antigo, Wisconsin, and Blackfoot Cheese Co., Blackfoot, Idaho, purchased by Sartori Foods.
 * 2006 SarVecchio® Parmesan featured in Businessweek article for "…Products that Rival Europe’s Best."
 * 2007 Sartori expands into retail markets and delis.
 * 2007 Jim Sartori wins the Ernst & Young Entrepreneur of the Year award.
 * 2009 Jeff Schwager hired as president. Jim Sartori becomes CEO.
 * 2010 Sartori Foods wins 100th award for Sartori Reserve® cheese.
 * 2010 Sartori acquires Tellory, a leading maker of all natural premium pestos, dips, and spreads, based in Boulder, Colorado.
 * 2011 Sartori Foods renamed Sartori Company.
 * 2011 With beautiful new packaging, Sartori launches its Classic, Reserve and Limited Edition retail collection.

Award Winning Cheese
In the last five years, Sartori has won over 150 awards in the most prestigious national and international cheese competitions.

Sartori Patron Farmers
Sartori Patron Farms are a network of local, family owned farms incentivized to provide fresh, high quality milk. Sartori’s milk is sourced from this network, within an average of 25 miles of its plants. The average Sartori Patron Farm is about 75 dairy cows which provide 100% Farmer Certified rBST free milk. Sartori buys 100% of their milk from these farms, many of which have been with Sartori Company for multiple generations.

Sartori Master Cheesemakers
Wisconsin Master Cheesemaker Program, the only one in the nation, is an advanced education program for experienced cheesemakers.
 * Requires a minimum of 10 years as a licensed cheesemaker for entry
 * Upon acceptance into the program, the cheesemaker participated in a 3 year apprentice program of classes and evaluation of cheese made by the cheesemaker
 * A cheesemaker may be certified a Master for multiple cheese types
 * Only cheese produced by a Master cheesemaker in a Wisconsin plant are eligible to carry the Masters Mark
 * There are currently 55 Master cheesemakers in Wisconsin

Sartori currently has 4 Master Cheesemakers on Staff:
 * Larry Steckbauer
 * Certified in 1999 in Parmesan and Romano
 * Mark Gustafson
 * Certified in 2010 in Parmesan and Asiago
 * Mike Matucheski
 * Certified in 2011 in Parmesan and Asiago
 * Pam Hodgson
 * Certified in 2013 in Open Hard and Fontina

Logo
The Sartori family crest and the Sartori Company logo nods to the people, places and experiences that define it. The ship icon refers to The Finlandia, the steamer that carried the company’s founder, Paolo Sartori to America, where he would later start Sartori Company in 1939. The cows are an acknowledgement of the company’s farm-to-fork ethos and of the relationships with their family farmers, many of whom have supplied Sartori with milk for several generations. Sartori also has an image of the state of Wisconsin, the company’s home. Finally, the crest is topped by a crown – which represents their aspiration to make the best cheese in the world – to which a 4th star was just added since the latest generation of the Sartori family recently joined the business.

Serving/Storage
Sartori cheese is best served at room temperature. For storage, Sartori cheese should be wrapped in its original packaging at 34-38 degrees F.

Edible Rind
The rind on Sartori’s products is meant to compliment the cheese and should be eaten.

Foodservice
Made up of executive chefs, product scientists and licensed cheesemakers, the Sartori Foodservice team works collaboratively to create artisan cheese solutions that meet the needs of the restaurant and food ingredient business.

Reserve Cheese
Beginning with the original BellaVitano®, the Sartori Reserve® portfolio continues to expand with the most recent addition, Chai BellaVitano in 2013.

SarVecchio® Parmesan
SarVecchio is an extra aged (20+ month) parmesan cheese that begins with a fruity note and finishes with caramelized parmesan flavors. SarVecchio has a creamy texture and unlike other parmesans, it doesn’t have a heavy salty note and can be eaten alone or on/in food. SarVecchio is most decorated domestic Parmesan in the United States with 3 consecutive Gold Medals from US Championship Cheese Contest and the Best Foreign Cheese Award at the 2011 Global Cheese Awards.

BellaVitano®
As of 2013, Sartori offers seven varieties of BellaVitano® cheese:
 * BellaVitano® Gold is a Sartori Original created by Sartori Master Cheesemakers inspired by traditional Italian farmstead cheese. Starting out like Parmesan, BellaVitano Gold has a creamy, rich texture with light fruity notes and a sweet and tangy finish. The crunch comes from calcium crystals that form as the cheese ages. The Cheese was named Grand Champion at the 2013 World Dairy Expo.
 * Balsamic BellaVitano®-Sartori takes their BellaVitano Gold and immerses it in imported, 6 year old Italian balsamic vinegar. Further aging allows the light fruity note from the BellaVitano Gold to marry with the sweet and tangy balsamic vinegar it delivers a bit of a sharper taste, and some hints of raisins.
 * Black Pepper BellaVitano®- Sartori takes their BellaVitano Gold and hand-coats it with premium coarse ground black pepper. The salty-spicy bite of the black pepper contrasts the creamy fruitiness of the BellaVitano.
 * Merlot BellaVitano®-Sartori takes their BellaVitano Gold and immerses it in a fine Merlot wine. Additional aging allows the parmesan-like flavors to marry with the merlot bringing out subtle hints of fruits. Dark in color, the wine enhances but does not overwhelm the cheese.
 * Raspberry BellaVitano®-Sartori takes their BellaVitano Gold and immerses it in raspberry tart ale. Additional aging allows the light fruity notes from the BellaVitano Gold to marry with the raspberry tart ale.
 * Chai BellaVitano®-Sartori takes the BellaVitano Gold and hand-coats it with a hearty blend of Chai spices - black tea, ginger, cinnamon, cardamom & cloves.
 * Espresso BellaVitano®-Sartori takes the BellaVitano Gold and hand-coats it with fresh ground Italian roast espresso beans. The sweet, creamy BellaVitano flavors pair with the sweet, slightly smoky, roasted flavors of an Italian-style espresso coffee.

Asiago Cheese Varieties

 * Extra-Aged Asiago-The Extra-Aged Asiago has a very creamy texture and a consistent flavor profile from beginning to end. The Extra-Aged Asiago has a nutty note with no heavy salt notes or grainy textures.
 * Basil & Olive Oil Asiago- Sartori applies a basil and olive oil rub to the rind of their Asiago wheel. Additional aging allows for the nuttiness of the Asiago to marry with the earth tones provided by the basil and olive oil.
 * Rosemary & Olive Oil Asiago-Sartori applies a rosemary and olive oil mixture to the rind of their Asiago wheel. Extra aging allows the nutty notes from the Asiago to marry with the earth tones provided by the rosemary and olive oil.
 * Salsa Asiago- Sartori’s award winning Asiago is hand rubbed with a proprietary mix of sun dried tomatoes, onion, garlic and Ancho peppers.

Fontina Cheese Varieties

 * Extra-Aged Fontina-Sartori ages a young Fontina three times longer than usual, enhancing the flavors of the cheese to deliver a rich, deep, creamy fruitiness.
 * Mediterranean Fontina- Sartori takes their base Fontina and hand rubs it with a proprietary mixture of garlic, thyme, Aleppo pepper, and olive oil. The cheese has a smooth creamy texture.  The sweet-smelling herbs marry with the piquant cheese.

Dolcina® Gorgonzola
Dolcina Gorgonzola is a dolce style gorgonzola. Sartori adds extra cream back in the mixture which softens the sharp blue and salt notes often found in a traditional Gorgonzola. This cheese has a creamy texture to it with the moderate salt notes.

Blends

 * Regal Blend™ is a mix of Parmesan, Asiago and a grated Romano with the “back of house” appearance of hand-shaved cheese.
 * Tuscan Blend features a Sartori “fruity” shaved Parmesan, combined with Fontina.
 * Sicilian Blend features combination of Parmesan, Asiago, and Romano

Limited Edition
Every year, Sartori offers limited quantities of artisan cheese inspired by the creative spirit of the founder, Paolo Sartori. These special releases are crafted in the European tradition. Each cheese wheel is hand signed and numbered by a Sartori Master Cheesemaker.
 * Extra Aged Goat Cheese-An approachable, mild, and balanced goat cheese. The aging process enhances its savory, caramel notes
 * Cognac BellaVitano®-This BellaVitano cheese is steeped in Remy Martin Cognac and aged at least 18 months. It boasts smoky, nutty, oaky flavors with toasted notes of vanilla and caramel.
 * Pastorale Blend®-Sartori’s first mixed milk creation features a blend of cow and sheep milk. Hand dusted with smoked Spanish paprika, it delivers a sweet and nutty flavor.  The sheep milk brings in an earthy, back-of-the-throat taste.
 * Cannella BellaVitano®-This sweet, buttery BellaVitano cheese is steeped in cinnamon liqueur and aged at least 15 months.
 * Peppermint BellaVitano®-This is a cheese in which Sartori takes their BellaVitano Gold and hand-coats it with crushed Peppermint candy.

Classic Cheese Line
The Classic Cheese Line is Sartori Company’s line of traditional, hard-style Italian cheese varieties.
 * MontAmoré®-MontAmoré is a “one of a kind" cheese created by Sartori. MontAmoré delivers a flavor that profiles sweet, fruity notes and finishes with a unique tanginess. It has a crumbly texture yet delivers a creamy sensation, with the slight crunch of calcium lactate crystals – the sign of a well-aged cheese.
 * Classic Parmesan-This award winning Parmesan is known for its sweet, mellow, and nutty flavor.
 * Classic Fontina-The Classic Fontina is sweet and smooth with a creamy, peppery finish.
 * Classic Asiago-This Asiago is a mild and versatile cheese, known for its nutty flavor, slightly pungent aroma and creamy, buttery finish.
 * Classic Romano-This cheese features a bold, savory, and nutty flavor. It has a peppery aroma and tangy finish.