The Cheese Diaries Week 7
October is American Cheese Month, so obviously I’m going to be featuring cheeses made in the US of A.I’m going to start out with SarVecchio, a parmesan from Sartori in Wisconsin. This award-winning cheese was created by accident. Divine intervention? I think so.
Way back when I was just a simple, well-fed suburban girl, my mother would bring home 2 lb wedges of SarVecchio parmesan from the farmer’s market. the second I got home from school, I’d break off huge, crumbly chunks and snack away. This was my very first artisanal cheese and it might be the very reason why I am a cheesemonger today.
SarVecchio might not be the most complex cheese, but it is definitely noteworthy. While its more sophisticated, worldly cousin Parmigiano Regianno has a near rock-solid texture making it an ideal grating cheese, SarVecchio is softer, crumbling upon your touch at peak ripeness. It’s also much sweeter and a little feminine, with notes of Spring flowers that dance on your tongue. SarVecchio also has this fresh, milky quality that seems so characteristic of Wisconsin cheeses, but it is still just as nutty and umami-laden as any parmesan. SarVecchio is very oily on it’s own which makes it a great snacking cheese, but if you drizzle a couple slices with olive oil and sprinkle with coarse black pepper, you’ll be in cheese heaven.