Sartori Sarvecchio

$24.00/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.

Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments.  To request a whole wheel, please contact the Murray's team at orders@murrayscheese.com at least 72 hours prior to your desired ship date.

Photos from Our Community

Just the Facts

Country
United States
Region
Wisconsin
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Vegetarian
Age
18-24 months
Pour a glass of...

  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • 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.


  • Pale Ales & IPAs

    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.


  • 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.


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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