Awards & Testimonials
Sartori Reserve has been recognized around the world for excellence in the art of cheese making. Read below to see what others are saying about Sartori Reserve.
Awards
World Cheese Awards
- Gold Medal Sartori Reserve Black Pepper BellaVitano 2009
- Gold Medal Sartori Reserve Dolcina Gorgonzola 2009
- Silver Medal Sartori Reserve Balsamic BellaVitano 2009
- Silver Medal Sartori Reserve SarVecchio Parmesan 2009
- Silver Medal Sartori Reserve Romano 2009
- Bronze Medal Sartori Reserve Pastorale Blend 2009
- Bronze Medal Sartori Reserve Merlot BellaVitano 2009
- Bronze Medal Sartori Reserve SarVecchio Asiago 2009
- Best New Cheese Raspberry BellaVitano 2008
- Best American Cheese Raspberry BellaVitano 2008
- Gold Medal Raspberry BellaVitano 2008
- Gold Medal BellaVitano Gold 2008
- Silver Medal Black Pepper BellaVitano 2008
World Championship Cheese Contest
- Gold Medal Rosemary & Olive Oil Asiago 2008
- Silver Sartori Reserve Black Pepper BellaVitano 2008
- Silver Sartori Grated SarVecchio Parmesan 2008
- 4th Place Basil & Olive Oil Asiago 2008
World Cheese Awards (London)
- 1st Place Best US Cow’s Milk Cheese: Stravecchio Parmesan 2006
American Cheese Society
- Gold Medal Sartori Reserve SarVecchio Asiago 2009
- Gold Medal Sartori Reserve Pastoral Blend 2009
- Gold Medal Sartori Reserve Black Pepper BellaVitano® 2009
- Gold Medal Sartori Reserve Merlot BellaVitano® 2009
- Gold Medal, Sartori Reserve Raspberry BellaVitano 2008
- Bronze Medal Sartori Reserve SarVecchio Parmesan 2008
- Gold Medal Sartori Reserve SarVecchio Parmesan 2007
- Silver Medal Asiago 2006
- Gold Medal Stravechhio Parmesan 2005
- Silver Medal Parmesan 2005
World Dairy Expo
- 1st Place Dolcina Gorgonzola 2009
- 1st Place SarVecchio Parmesan 2008
- 1st Place Rosemary & Olive Oil Asiago 2008
- 3rd Place Dolcina Gorgonzola 2008
- 1st Place Stravecchio Parmesan 2005
Wisconsin State Fair
- Grand Champion Sartori Reserve Pastoral Blend 2009
- 1st Place Sartori Reserve Dolcina Gorgonzola 2009
- 1st Place Sartori Reserve Balsamic BellaVitano® 2009
- 1st Place Sartori Reserve Pastoral Blend 2009
- 2nd Place Sartori Reserve Black Pepper BellaVitano® 2009
- 3rd Place Sartori Reserve Raspberry BellaVitano® 2009
- 1st Place SarVecchio Parmesan 2008
- 2nd Place SarVecchio Parmesan 2008
- 3rd Place BellaVitano 2008
- 1st Place Rosemary & Olive Oil Asiago 2008
- 2nd Place Basil & Olive Oil Asiago 2008
- 1st Place Sartori Blue Cheese 2008
- 1st Place Sartori Reserve SarVecchio Asiago 2007
- 2nd Place Sartori Reserve SarVecchio Parmesan 2007
- 1st Place Glacier Point Blue 2007
- 1st Place Best of Show: Asiago 2006
- 3rd Place Gorgonzola 2006
- 2nd Place Romano 2006
- 3rd Place Parmesan 2006
- 4th Place Stravecchio Parmesan 2006
- 1st Place Stravecchio Parmesan 2005
- 3rd Place Stravecchio Parmesan 2003
- 3rd Place Asiago 2001
- 1st Place Asiago 2000
- 3rd Place Romano 1999
- 2nd Place Asiago 1999
- 1st Place Parmesan 1998
- 3rd Place Parmesan 1997
- 3rd Place Asiago 1996
- 2nd Place Parmesan 1996
- 1st Place Romano 1996
- 1st Place Stravecchio Parmesan 1996
- 1st Place Parmesan 1995
American Cheesemaker Awards
- People’s Choice Cheesemaker: Sartori Foods 2007
- Best Blue Cheese: Dolcina Gorgonzola 2007
- Best Uniquely American Cheese: BellaVitano 2007
Testimonials
Raspberry BellaVitano from Sartori Foods: this little treasure won't be available in retail stores until October, but I suggest you purchase a wheel as soon as it hits the market. I've been a fan of Sartori BellaVitano (quick reminder -- Sartori bought Antigo Cheese a couple years ago -- this cheese is made in the Antigo plant) since it debuted about a year ago, but the Raspberry version is awesome. Soaked in New Glarus Raspberry Tart Beer, this cheese is an American Original, says cheesemaker Mike Matucheski. It boasts an amazing, almost cravable taste reminiscent of an aged, premium Cheddar balanced by a full flavored Parmesan. One word: wowsers.
JEANNE CARPENTER, Blogger, cheeseunderground.com
SarVecchio Parmesan: Sartori Foods, Plymouth, WI SarVecchio is the closest thing to an American Parmigiano; moister and less assertive than its Italian cousin, it has a great balance of nutty, salty and caramelly flavors.
LAURA WERLIN, Authority on Cheese
Tory Miller of Madison's L'Etoile, one of Wisconsin's most noted chefs, has long favored SarVecchio for a wide variety of dishes. Its versatility allows him to use the cheese in everything from a Milanese Bread Soup to pasta dishes to a Beef Tenderloin Carapaccio served with radishes, potato crisps and a whole-grain mustard vinaigrette
TORY MILLER, Chef of L’Etoile
SarVecchio Parmesan, Cheese of the Week: A Wisconsin masterpiece is in the limelight as this week's Cheese of the Week. SarVecchio Parmesan is a chef favorite, prized for its complex, sweet and nutty taste.
WISCONSON MILK MARKETING BOARD