Quantcast

Asiago (Sartori)

Producer
Sartori
Country
United States
Region
Wisconsin
Size
12-14" diameter, 4" high
Weight
20 lbs
Website
www.sartoricheese.com
Milk
Cow
Classification
Firm
Rennet
Microbial
Rind
None

Established in 1939 by Paolo Sartori, Sartori Cheese Company is a fourth generation family owned business based in Plymouth, Wisconsin.

Primarily renowned for their production of hard and Italian style cheeses, the company sources milk from local, family owned farms within a close radius to their production facilities. The herd size at each farm averages 75 cows and many of the farms have worked with Sartori for multiple generations. The company also operates an incentive program that encourages each farm to produce the best quality milk possible.

For production of Sartori’s cheeses, the milk is heated, cultures and rennet are added and, once the milk has coagulated, the curd is cut, releasing the whey which is drained off.

The remaining curd is hand-salted and transferred into hoops  and then pressed for several hours.  After that,the newly formed wheels of cheese are placed in a warm “overnight” room to encourage the expulsion of more whey.  

Wheels are then trimmed by hand and placed in a brine bath which encourages the formation of a rind.  After the brine bath, the cheese is moved to a curing room for further maturation.

Each variety of cheese is matured for a different length of time.  Every batch is tasted at regular intervals during this period and, when they are deemed ready, released for sale.







 

Tasting Notes

Made in the style of its eponymous cousin, Sartori’s Asiago is mild-tasting, with hints of nuts and sweet cream. Aromas are slightly pungent without being assertive. This cheese has a multitude of uses in the kitchen and also pairs well with cured sausages, artisan breads and olives.

Pairings

Successful wine pairings include Shiraz, Chianti, Riesling and Beaujolais. Beers such as a Trappist Style Ale or American IPA work well.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe