About Sartori
Here at Sartori, cheese is both our calling and our heritage. Rooted in the rich traditions of fine European artisanal cheesemaking, award-winning Sartori Reserve cheese is created in Wisconsin by certified Master Cheesemakers, and considered to be among the finest in the world.
A proud history of fine cheesemaking
In the early years of the 20th century, Paul Sartori emigrated to the United States from the small town of Valdastico, just a few miles from Asiago, in the picturesque northern provinces of Italy. Inspired by the cheeses native to the region, it was his dream to bring the memorable flavors and textures of fine European cheese to America. In 1939, Paul founded S&R Cheese, now Sartori Foods, in Plymouth, Wisconsin. Today, under the third generation of family ownership, the Master Cheesemakers at Sartori continue to produce award winning specialty cheese in several Wisconsin locations including Plymouth and Antigo.
The taste of "terroir" unique to Wisconsin
Few places on earth offer more natural advantages to cheesemakers than the Kettle Moraine region of east-central Wisconsin, home of Sartori for the past 70 years. The geographic latitude, temperature range and limestone-rich soil perfectly replicates the premier cheesemaking regions of Europe. This unique “terroir” of soil and weather combines with the skill of our master cheesemakers to produce cheese noteworthy for its rich, natural flavors and deep connections to the Wisconsin landscape. A native Wisconsin cheese in every sense of the word, Sartori Reserve embodies the farm-to-fork commitment to freshness, sustainability and stewardship.
A network of collaborative patron farmers
Deeply committed to the local farming community and the ongoing production of hand-crafted artisanal cheese, Sartori Master Cheesemakers have developed long-standing relationships with a select group of Wisconsin dairy farmers. These “patron” farmers supply Sartori with milk of the highest possible grade, quality and freshness—the foundation for the extraordinary flavor and richness of Sartori Reserve cheese.
Building on the past through innovation
While Sartori Reserve cheese is deeply rooted in the traditions of fine European cheesemaking, creativity and innovation are what set Sartori apart. Never content to simply maintain the status quo, Sartori Master Cheesemakers continuously seek to improve, enhance and elevate fine cheesemaking with the introduction of new flavors, textures and varieties. It is through these efforts that Sartori Reserve cheese has been recognized for excellence around the world – the recipient of more than 50 national and international awards.
Our partners & Friends
Wisconsin Milk Marketing Board
American Cheese Society
Laura Werlin, The New American Cheese
The Cheese Impressario
Cheese.com
Ilovecheese.com
Our Favorite Cheese Books
Our favorite cheese books:
Laura Werlin, Laura Werlin's Cheese Essentials, 2007
Laura Werlin, The All American Cheese and Wine Book, 2003
Laura Werlin, The New American Cheese, 2000
Steven Jenkins, Cheese Primer, 1996
Max McCalman & David Gibbons, Cheese A Connoissuer's Guide to the World's Best, 2005
Martin Hintz and Pam Percy, Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin, 2008
Jeanette Hurt, The Cheeses of Wisconsin: A Culinary Travel Guide, 2008
Rob Kaufelt, The Murray's Cheese Handbook, 2006
Janet Fletcher, The Cheese Course, 2000