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Sartori
SarVecchio

$21.99/LB
Sartori SarVecchio wraps a feel good story about the American Worker in its nutty, caramelly parmesan-esque flavor- a combination that keeps us coming back for more. After a notable cheese giant decided to close the Antigo, Wisconsin plant that produced its most flavorful (perhaps ONLY flavorful) cheese, workers pooled their resources, bought the plant, and showed the big guy that Americans could handle cheese with incredible flavor that didn’t come in a can. The family-run Sartori company agreed, and purchased the plant from the workers so they could get their minds off the books and back into the cheese vats. Sartori SarVecchio has captured the gold at multiple World Cheese Championships and Global Cheese Awards, and it’s no wonder—this salty yet caramelly-sweet, creamier version of Parmigiano-Reggiano has just enough umami flavor to keep the crowds coming back for more. Use this cheese as you would imported Parm—grated atop pastas, salads, soups, or merely munched upon as an addictive afternoon snack. Add a big California cab and toast to the spirit of American reinvention.

Just the facts

Country USA
Region Wisconsin
Maker Sartori
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 20 months
Cheese Type Parmigiano and Grating
Wheel Weight 20 lbs.
Pairing Recommendations

Pour a glass of...

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.

  • Bourbon

    Think: Caramelly, crystalline Aged Gouda has the strength to stand up to bolder booze With sweet Bourbon it’s almost like dessert.
    With sweet Bourbon it’s almost like dessert.

  • Hoppy Beers

    Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

  • Malbec

    This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.
    Pair with: Equally toothsome cheeses like Boerenkaas Gouda.

Meet The Maker

In 1939, Paolo Sartori immigrated from Italy and ended up in Plymouth, Wisconsin and, borrowing a recipe from his native country, sets out to create an American version of Parm. Decades and generations later, the Sartori family works with local family farms to supply milk for their Italian-inspired, Midwest-made creations.

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