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Sartori Stands Out at World Cheese Awards

Sartori Stands Out at World Cheese Awards

Tuesday, December 8th, 2015

"Like a new romance, this sweet, creamy and fruity cheese begins with a deliciously inviting appearance and finishes with a playful, tangy bite."

The description of MontAmoré®, taken from Sartori's website, sounds almost flirtatious. The recently award-winning cheese must have seduced the The World Cheese Awards judges' tastebuds this year, because MontAmoré® was declared a winner.

MonteAmoré "is named with deep affection for the gorgeous Dolomite mountains that tower with breathtaking beauty above the Sartori hometown of Valdastico, Italy. Prepare to fall in love."

Whew, is it getting warm in here? 

The winners at this year's show in Birmingham, England, were selected by 250 global experts in front of a live, consumer audience. There were a record-breaking 2,727 entries. 

Pam Hodgson, Master Cheese Maker at Sartori FoodsBack at Sartori, Pam Hodgson, one of Sartori's four Master Cheesemakers, describes why MontAmoré is a Team Member favorite:

"MontAmoré is a favorite among our Team Members because of its unique flavor profile. This cheese combines our world-class Parmesan notes with the finest of aged cheddars, delivering a unique tanginess with a creamy, crumbly texture. We are delighted that international judges have discovered its charm."

Consumers can eat the cheese on its own, naturally. On the other hand, Sartori invites more patient cheese lovers to dabble in the recipes posted on their website. For instance, there's a recipe for this MontAmoré Mac & Cheese:

Sartori MontAmoré Mac & Cheese - Could this be love?

Sartori also took home three gold medals with their Merlot BellaVitano®, Balsamic BellaVitano and BellaVitano Gold along with two silver medals for their Limited Edition Extra-Aged Goat and Classic Parmesan. A second bronze medal was awarded for their Limited Edition Pastorale® Blend, according to Sartori.

Stay with DeliMarket News for updates and news relating to Sartori in 2016.