SarVecchio
- Producer
- Sartori Foods
- Country
- United States
- Region
- Wisconsin
- Size
- 12-14" diameter, 4" high
- Weight
- 20 lbs
- Website
- www.sartoricheese.com
- Milk
- Cow
- Classification
- Hard
- Rennet
- Microbial
- Rind
- Natural
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.
Sartori’s SarVecchio Parmesan is made from cow’s milk and aged a minimum of 20 months prior to release.
Tasting Notes
Subtle flavors of fruit are replaced by deeper, richer notes of caramel, toasted nuts and brown butter. The texture is slightly softer than many grating cheeses, making the cheese accessible either as a table cheese or for use in the kitchen.
Pairings
Good wine pairings include Sherry, Port and Chianti, while dark malty ales, IPA’s and sweeter Ciders also work well.
