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Winning Streak Continues for Sartori SarVecchio Parmesan American Cheese Society and Wisconsin State Fair Honor Sartori Products PLYMOUTH, Wisconsin.—(August 14, 2007)— The outstanding performance of Sartori Reserve SarVecchio Parmesan continues with two recent first place finishes in national and regional contests. Recently, SarVecchio Parmesan was honored with first place recognition in the hard grating cheese category of the American Cheese Society’s annual competition. The competition, the largest in American history, showcases the leaders in the world of American artisan cheese. The American Cheese Society is a non-profit, trade organization of artisan cheesemakers, educators and specialty retailers dedicated to the promotion of specialty cheese made in the Americas and Canada. This accomplishment comes directly on the heels of the outstanding recognition a variety of Sartori Foods cheese received at the 2007 Wisconsin State Fair Cheese and Butter Contest held July 13, 2007. SarVecchio Asiago, our award-winning, extra aged Asiago made by cheesemaker Joel Pagel, and SarVecchio Parmesan, our premium, internationally celebrated Parmesan created by cheesemaker Gary Domke, received first and second place respectively in the Open Class Hard Cheese category. Glacier Point Blue Cheese, handcrafted by cheesemaker Bryon Schroeder, earned first place recognition in the blue cheese category with a near perfect score of 99.65. Over 230 entries were considered in the competition from dairy manufacturers throughout the state and were judged on a variety of scales including flavor and textural measures. Sartori Foods is proud to continue in our tradition of manufacturing award-winning specialty cheese and congratulates our skilled cheesemakers on their accomplishments, a credit to the entire Sartori Foods team. |
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