| 3 IMAGES TOTAL |
 |
 |
| CLICK TO ENLARGE |
I love eating it. I love cooking with it. And, I love pairing all kinds of beverages with it.
But I'd never before made cheese in a professional creamery. Sure, I've made some fresh ricotta cheese and mozzarella, but I'd never been "on the line" turning 20 pound wheels. I was invited to join Wisconsin Master Cheesemaker, Mike Matucheski at the Sartori Family's Antigo facility for a day-long cheesemake. I also had some Martinique agricole rhum with me from my Artisanal Cheese & Rum Pairing Adventure Class I had just taught in Madison. We'll get to that later.
When making cheese, first you have to suit up. I slipped into pants and a shirt along with rubber boots. I topped this fashionable look with my own hairnet. Mike took me through Sartori's entire cheese making process. It blew my mind. Sartori is a fourth generation company that's been making cheese for over 80 years. Their cheeses are winning a ton of awards including their famous SarVecchio Parmesan, the most awarded parmesan in the world. For my cheesemaking experience, I worked on their unique BellaVitano. It's a unique amalgamation of Parmesan and Cheddar flavors with a creamy Cheddar texture. You can see from the photos that Sartori's cheesemaking is still done with the intense work of human hands. Each step in this intricate process is watched over by passionate people who take such pride in what they're producing.
It's a unique amalgamation of Parmesan and Cheddar flavors with a creamy Cheddar texture. You can see from the photos that Sartori's cheesemaking is still done with the intense work of human hands. Each step in this intricate process is watched over by passionate people who take such pride in what they're producing.
Barrie Lynn – The Cheese Impresario www.thecheeseimpresario.com
Sartori Cheese www.sartoricheese.com
Also check out: My educational show CHEESE RULES with Barrie Lynn - The Cheese Impresario is all about cheese and pairing cheese with all kinds of beverages.
www.smallscreennetwork.com/cheeserules
|
