The Man and I caught a lucky break; The Lady brought home a wedge of Sartori Foods’ SarVecchio. She tasted it when she visited the Sartori Foods’ Plymouth headquarters on our recent Wisconsin trip (one more time I was left on the bus…). When it appeared at the manse, The Man and I were quite pleased.
SarVecchio is aged at least twenty months and is mellow with caramel and nutty flavors and has lots of those crunchy crystals that drive The Man and the Feline Foodie (that would be me) to distraction.
This is amazing Parmesan. This cheese is made under the supervision of Master Cheesemaker, Larry Steckbauer; cheese hats off to Mr. Steckbauer!!
I’m pretty sure the fine cheesemakers of Parma have this cheese on their radar and are more than just a bit worried. They are probably annoyed that an American cheese company would have the nerve to make Parmesan of such high quality.
Trust me; Parmesan doesn’t get any better than this.
The Lady has only one disappointment regarding SarVecchio and that is that she doesn’t currently sell it at her cheese kiosk – it would be such a distinguished, Wisconsin-made and American-Icon cheese to sell. Perhaps that will change in the near future. It certainly has the vote from The Man and the Feline Foodie.
I give Sartori Reserve SarVecchio 4 Paws out of 4 Paws (cause that’s all I’ve got – but I am willing to grow an extra paw for this cheese…)
Serving Suggestions: We enjoyed it with grapes and Dare Vinta Crackers on our cheese plate. This cheese would pair well with walnuts and dark chocolate as well. The Lady plans to use the remainder (if The Man and I don’t raid the fridge before she gets the chance) in a couple of pasta dishes she has planned on her next days off… stay tuned…
Wine Pairing: A nice Northern Italian red such as Barolo or Barbera.
Beer Pairings: Dark Ale or Sweet Cider.
Awards: No less than 25 over the past few years making it the most decorated Parmesan made in the United States.
Source: Pasteurized Cow Milk
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