Sartori Cheese Review + Giveaway

by Jenn (eating bender) on March 21, 2014

SARTORI COMPANY LOGO

As a member of a large family of cheeseheads and Packers fans, it was a no brainer when Hannah reached out to me on behalf of Sartori Cheese and asked if I’d be interested in reviewing a few samples. The fourth-generation, family owned and operated company out of Plymouth, Wisconsin has a great story and a farm-to-fork philosophy, using milk from local farms that is 100% rBST free.

Sartori

Choosing just five cheeses from their extensive product line was tough! Ultimately, I went with four of their reserve cheeses and one of their classic varieties:

I recruited Bobby to help with the testing. Each cheese comes with a food and beverage suggestion, so I thought it’d be fun to try the various pairings together. It was also an opportunity to test out the awesome World Market slate cheese board we recently received from Monica and Patrick!

Basil & Olive Oil Asiago

This Asiago is aged for at least six months and hand-rubbed with basil and extra-virgin olive oil. We paired ours with an American wheat beer and a handful of pistachios. Bobby and I both thought the cheese had a strong and pleasant basil flavor. It was pretty much a melt-in-your-mouth experience, and the texture was smooth. I think this would taste great shaved over a salad or pasta. It was definitely one of my favorites from the bunch.

DSC_0017

Mediterranean Fontina

This one was Bobby’s favorite – he said the flavor reminded him of pizza. :) I could definitely see what he was talking about, but overall the Fontina had a much more mild taste than the Asiago. It has a creamy texture and is made with a blend of garlic, thyme, olive oil and Aleppo pepper. We paired it with the same beer and nut combination.

DSC_0028

Merlot BellaVitano

Next we moved on to a wine pairing. I know typically you’re supposed to move from whites to reds, but we like to break the rules. Plus, the Merlot aspect of this cheese kept calling to me – I think it was because Chelsea told me it was her favorite!

Not surprisingly, Merlot was what we paired it with. The thing we immediately noticed about this cheese was that it was, for lack of a better term, crunchy. It still sliced like normal cheese, but had a unique grit to it that I later found out are calcium crystals (calcium lactate), which appear as part of the aging process. It may sound strange written out, but I absolutely loved the taste. It was a blend of crunch and creaminess, and the berry flavors from the wine permeated every bite.

DSC_0041

Gold BellaVitano

We followed up the Merlot with the Gold BellaVitano, a Sartori-family original that is a celebrated gold-medal award winner. And I can see why! It’s another creamy cheese with a nutty, fruity flavor and hint of calcium crunch. According to the company website, this cheese was inspired by traditional Italian farmstead cheese. It “begins in the mouth like a premium Parmesan and finishes in award-winning style with hints of melted butter.” Although there weren’t any added herbs or ingredients in this one, the cheese flavors alone are enough to please the palate.

DSC_0046

Montamoré

I saved the Montamoré for the end partly because it was the only cheese from the classic line, and partly because it had a description that made me think I would definitely be saving the best for last:

“Like a new romance, this sweet, creamy and fruity cheese begins with a deliciously inviting appearance and finishes with a playful, tangy bite. It is named with deep affection for the gorgeous Dolomite mountains that tower with breathtaking beauty above the Sartori hometown of Valdastico, Italy. Prepare to fall in love.”

Pretty fantastic, right? We were definitely in love with this cheese. It was by far the crumbliest when slicing, so I think it would go really well on top of salads or pastas, too. It paired nicely with our white wine and inspired us to reminisce for a while about our trip to Italy (almost a year ago now, which is just crazy). Definitely a winner.

DSC_0053

The best news is that as of 2007, Sartori Cheese is now available in retail stores. Now that I am fresh out of all five samples – cheese disappears pretty fast in this house – I’m definitely going to pay a visit to Whole Foods to see what varieties they offer in Arizona.

I encourage you to do the same, especially if you’re a cheese nut like me!

And while we’re at it, how about a giveaway? The team has offered to give one Eating Bender reader five Sartori cheese wedges of your choice! To enter, check out the Rafflecopter giveaway below and leave a comment letting me know which cheese varieties you’d most like to try. Earn extra entries by following Sartori on Facebook and Twitter or tweeting about the giveaway, which runs through Wednesday, March 26.

a Rafflecopter giveaway

Edited to add: We have a winner! Congrats to Misty B. Please send your mailing address and five cheese wedge choices to me at eatingbender@gmail.com!

Big thanks to Sartori for the great opportunity – you can officially call me a huge fan.

Abrazos,

Signature

{ 16 comments… read them below or add one }

1 Cara (Twinthusiast) March 21, 2014 at 7:04 pm

I LOVE Fontina cheese. :)
Cara (Twinthusiast) recently posted..On the Bookshelf: Twins, First FriendsMy Profile

Reply

2 Becky Jones March 22, 2014 at 10:45 am

Sartori makes really wonderful cheese! Love the review!

Reply

3 Chelsea @ Designs on Dinner March 22, 2014 at 11:22 am

So glad you loved the cheeses! The Mediterranean Fontina would be awesome to make a fondue with, but I will always love the Merlot and Montamore.
Chelsea @ Designs on Dinner recently posted..Ready for WelliesMy Profile

Reply

4 Lauren S March 22, 2014 at 3:37 pm

The balsamic bellavitano sounds delicious!

Reply

5 Linda March 22, 2014 at 7:44 pm

The Basil & Olive Oil Asiago sounds like a cheese I would love to try :-)

Reply

6 Jeffrey March 23, 2014 at 7:16 pm

The Espresso BellaVitano sounds interesting, something different for sure.

Reply

7 Joy March 23, 2014 at 8:09 pm

The gold bellavintano sounds great
Joy recently posted..A few more things I’ve madeMy Profile

Reply

8 Lisa March 24, 2014 at 12:45 pm

The regal blend sound divine!

Reply

9 Vanessa Madrigal March 24, 2014 at 9:05 pm

The Basil & Olive Oil Asiago sounds amazing!

Reply

10 Anita March 24, 2014 at 9:07 pm

Espresso Bellavitano, Fontina, Montamore, Merlot Bellavitano, Rosemary Asiago!

Reply

11 Teri Ward March 24, 2014 at 9:48 pm

Basil and Olive oil
Chai
Mediterranean
I absolutely love every single one if your cheeses
Raspberry is my favorite♥

Reply

12 Sheila K. March 24, 2014 at 10:15 pm

I’d love to try the Basil & Olive Oil Asiago cheese!

Reply

13 randy March 24, 2014 at 11:52 pm

Merlot Bellavitano is awsome

Reply

14 Monica April 1, 2014 at 7:17 am

Aww I love that you used the cheese slate! Very well done :) I bought myself a smaller one but have yet to use it yet :)
Monica recently posted..Meatless Monday: Mushroom BologneseMy Profile

Reply

15 Leucadia Chiropractor April 20, 2014 at 10:35 pm

Love your review. Makes me want to try all of them. Which one is your favorite among those 5 chesses?

Reply

16 Claudia Lette June 4, 2014 at 7:37 pm

They do make amazing cheese. Wholefoods carry some of their cheeses, as does Publix here in Florida.

You picked my favorite (from the ones I’ve tried so far): Basil and Olive Oil Asiago is to die for.

Reply

Leave a Comment

CommentLuv badge

Previous post:

Next post: