Italian cheeses provide great flavor and variety in a wide range of applications. Often, the more flavorful Italian cheeses will allow very low ingredient usage rates for excellent flavor returns.

Italian cheeses span a wide variety of flavor profiles and function well in many different food processing applications including sauces, salad dressings, soups, and prepared meals. Even bread and baked goods benefit from incorporation of an Italian cheese such as Asiago.

In addition to their excellent quality and flavor, Sartori cheeses are available in a wide variety of heterofermentative-free formulations for salad dressing manufacturers. All of our cheeses are freeze/thaw stable and work well in frozen applications. Contact us if you have any specific functionality needs. We look forward to working with you on developing a cheese that is the ideal fit for your food processing application. The descriptions below give a brief overview of our traditional cheese products and some application ideas for each.

For recipe and application ideas, view our sample recipes or login for access to our full collection.

	Parmesan is a hard Grana-type cheese that has a distinct granular texture. A sweet, mellow, nutty flavor is achieved during curing. It is normally ivory or pale yellow in color. Sartori Foods offers a fresh grated version of Parmesan that gives sauces and prepared meals a wonderful flavor. Sartori fresh grated Parmesan variations are an excellent addition to salad dressings as well. A heterofermentative free variation is available.
	Romano is a hard grating cheese made from cow's milk. It is usually creamy white in color. Romano has a sharper and more assertive flavor than Parmesan. It is creamy and piquant in flavor, lending itself to vibrant soups and bold sauces. Very small amounts of Romano deliver a substantial flavor kick in prepared meals and salad dressings.
	Asiago has a mild flavor and a varying testural qualities depending on age . Made from cow's milk, it is a sweet curd, semi-cooked, Grana-type cheese with a cheddary, nutty flavor and a pungent aroma. Asiago works well as a signature cheese and base for a great recipe. It can be used in flavorful sauces, soups and prepared meals with great success.
	Fontina is a semi-hard cooked curd cheese and is made similar to Gruyere. The cheese is creamy white in color and has a sharp, distinctive flavor with good melting characteristics that make it a natural inclusion for sauces, stuffed pasta fillings and as a nicely, browned topping to prepared meals.
	Aged Provolone is a firm pasta filata "plastic curd" type cheese originally from Southern Italy. The cheese is made from cow's milk and is aged depending upon the flavor intensity required. Aged Provolone is a great sandwich ingredient and can also be used to flavor sauces.
	Aged Cheese Blends are a combination of various Aged Italian Style cheeses masterfully blended to create unique flavor profiles and functional characteristics. These cheeses are often featured as a gourmet accent to prepared foods or in complex sauces and soups.

	Mozzarella has a mild, creamy flavor and a texture that is smooth and pliable. Its unique stretch makes it perfect for pizza and other Italian foods.
	Provolone is a current Italian cheese with a hint of smoke flavor. It also has exceptional melting characteristics. The culture used to manufacture Provolone results in a much fuller flavor than in Mozzarella. Provolone is an excellent sandwich ingredient and is also used to flavor sauces and soups.
	Current Cheese Blends are a combination of current Italian cheeses masterfully blended to create unique flavor profiles that can easily fit many food processing applications.

Sartori Foods specializes in unique configurations of our many Italian cheeses including a wide variety of shred and chip sizes. If none of the cheeses above suit your needs, please call us and we will work with you to find the right fit.