Sartori Cheese received two “Best of Class” awards at this year’s World Championship Cheese Contest held in Madison, Wisc. The competition was host to over 2,600 entries from a total of 22 countries. Sartori’s Extra-Aged Asiago was named “Best Asiago” while SarVecchio® Parmesan received a “Best of Class” in the shredded cheese open class.
Two years ago at this biennial competition, Sartori’s Extra-Aged Asiago took home a “Best of Class” in the Open Class Hard Cheeses and Sartori’s SarVecchio Parmesan received a “Best of Class” in the shredded class, making it the best shredded cheese in the world four years running. “This competition is very technical. The judges look for up to 50 defects in a cheese and judge in tenths of a point up to 100 points. Their standards of quality are set high,” states Sartori Research & Development Vice President Pat Mugan.
“The incredibly high quality milk provided by our patron farms is a vital first step in making great cheese. When out visiting with the farms, you can see these patron producers have a true love for the land and their animals. They know that the milk they are providing to Sartori is helping to make award-winning cheese and they’re proud of that,” states third generation Owner and CEO Jim Sartori.
Sartori’s Extra-Aged Asiago and SarVecchio Parmesan cheeses are hand-crafted in Antigo, Wisc. Each cheese wheel is carefully handled by Sartori’s team members. “We have high quality standards not just at the farm, but also at our cheese making facilities. It’s important for us to follow through with a level of quality that we are proud of. If we all continue with high quality standards, we’ll see the results, such as a ‘Best of Class’ win at one of the most prestigious cheese competitions in the United States,” Jim Sartori says.
Sartori received one additional award for its Merlot BellaVitano®, a second place finish right behind the SarVecchio Parmesan in the shredded cheese open class. For additional information about Sartori, visit the website at sartoricheese.com and follow on Facebook and Twitter @Sartori_Cheese for daily news and updates.