Parmesan SarVecchio Cheese
Parmesan SarVecchio Cheese
Sartori
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SarVecchio Parmesan cheese is highly regarded as America's most decorated cheese, and a go-to ingredient among Wisconsinites that gives a cheesy Italian flair to any favorite food dish. SarVecchio Parmesan is a dry and crumbly cheese, gaining a nuttier, slightly caramely flavor with time. The firmness of this cheese makes it excellent for grating on top of many dishes. Try it with fresh homemade pasta, chicken cacciatore, in a garlic parmesan salad, or by itself! This cheese makes an excellent complement to sweet juicy pears or walnuts. SarVecchio is the most decorated Parmesan made in America and has been a recognized gold-medal winner at the American Cheese Society, World Cheese Awards, the World Dairy Expo, the Wisconsin State Fair and many more.parm parmesan
                      
                        
                        
                          The Basics
                        
                      
                    The Basics
Flavor Profile: Buttery, nutty and slightly sweet
Region: Plymouth, WI
Pasteurization: Pasteurized
Rennet: Vegetarian
Age: 20+ months
                      
                        
                        
                          Ingredients
                        
                      
                    Ingredients
Pasteurized cow's milk, cheese cultures, salt, enzymes
                      
                        
                        
                          Awards
                        
                      
                    Awards
2022 International Cheese & Dairy Awards - Silver
2019 World Cheese Awards - Super Gold
2017 World Cheese Awards - Super Gold
2017 International Cheese Awards - Gold
                      
                        
                        
                          Creamery Profile
                        
                      
                    Creamery Profile
Interested in learning more about this creamery? Read more at our Sartori Cheese Creamery Profile.
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