Wisconsin Foodie - Sartori Cheese
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- เผยแพร่เมื่อ 26 ม.ค. 2015
- Season 6 Episode 3 (Part 2) - Sartori
On this episode of Wisconsin Foodie, we visit Sartori and take a tour with head cheesemaker, Mike Matucheski. We get an up close look at how Sartori makes it's award winning cheese.
Sartori - www.sartoricheese.com/home.html - บันเทิง
I recently discovered Sartori cheese. Now I'm addicted!
Like a mix between Irish cheddar and Parmesan
Incredible 🙏
👑
😎👌
Merlot and Tennessee Whisky soaked are my favorite for charcuterie boards
I have had many different types of cheese over the years, and this is the only one I felt the need to look for a video on. The espresso bellavitano is hands down the best cheese I have ever tried!
I was in shock when I first tried that cheese, I agree!
been looking into them after a mention of their parm on ATK, seems quality all the way around the board
A really cool video, i love Sartori cheese.
Cheers to all..
Mark.
In the Italian media there is a debate relating to a Financial Times article concerning the historian Alberto Grandi of the University of Parma: he says that Parmesan is produced in Wisconsin by immigrants from the province of Parma and is therefore different from that produced in Italy.
The Parmigiano Reggiano of a hundred years ago was less seasoned, softer and the cheese wheels were less thick.
In Italy the surname Sartori is widespread mainly in Veneto but is also very frequent in the provinces of Parma and Reggio Emilia.
Are you the heirs of the original tradition of Parmigiano Reggiano?
I'm just average gal from California who loves cheese. Really loves cheese. I came across your cheese and oh my goodness it's so good. The one I'm eatting now is Bellavitano Raspberry Ale. Yes it's the best. Thank you so much.
Eating the garlic & herb bellavitano while watching this. Good stuff
Soo good. The coffee one is next best i think
Kentucky Bourbon Bellavitano is my jam
out of all the american cheese brand this one's good because they do a lot of fun stuff. Personally I prefer DOP Parmigiano and Pecorino from italy over the american counterpart, but I love all the flavored stuff!!
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10:34
Love the cheese, obv. Does anyone else watching after 2020 feel uncomfortable with how close they are standing to each other at the end?
There is a facebook group called Milk The Funk that would like to make contact with Mike Matucheski about his experience with and barrel fermented wild ales. Milk The Funk is a niche group for Home Brewers and Commercial Brewers brewing with bacteria and alternative yeast cultures to share and gain information making their alternative brewing experience more successful. We strive to be an educational resource and conduct the group as if it were a classroom discussion.