Over the past 83-plus years, it’s been quite a journey to build Sartori Cheese into an innovative, world renowned and multi-award-winning cheese processor. It annually produces such iconic cheeses as BellaVitano, MontAmoré — and its new varietal, Cherrywood Smoked Cheddar that came out in June — along with word-class Asiagos, Parmesans, Romanos and Cheddars. But that’s exactly what fourth-generation President Bert Sartori is doing with the help of Master Cheesemakers Ken Kane and Pam Hodgson, 40 licensed cheesemakers, four master cheesemaker apprentices and a dedicated team of 800 employees.
“There’s no doubt that the key to our success is our team members, Sartori told Dairy Foods during an onsite visit to its headquarters in Plymouth, Wis. “Without their commitment to creating quality cheese each day, and bringing their talents and creativity to create new-to-the-world cheeses like BellaVitano, I'm certain we wouldn't be where we are.