Cello Asiago, produced by Schuman Cheese in Wisconsin, is a 10-month aged, semi-hard, cooked-curd cheese made from pasteurized cow’s milk sourced from local family farms. Unlike European PDO Asiago, it follows U.S. CFR standards, using microbial rennet and excluding lipase to create a sweeter, nutty flavor profile without spicy notes. The cheese’s moisture (~32.85%) places it in the medium Asiago category, balancing firmness and meltability. Aging occurs in controlled environments replicating Italian conditions. Cello Asiago is gluten-free, vegetarian, awarded “Best of Class” in 2024, and pairs well with wines and beers, reflecting a fusion of American dairy science and Italian tradition.

Kentucky Bourbon BellaVitano by Sartori blends Anglo-American Cheddar and Italian Grana cheesemaking techniques, producing a hard cheese with creamy texture and crystalline crunch. It’s surface-ripened using Kentucky Bourbon, rich in oak-derived vanillin and lactones, imparting sweet-wood flavors distinct from the Tennessee Whiskey variant. The cheese uses high-quality Wisconsin milk, thermophilic and mesophilic bacterial cultures (*Streptococcus thermophilus* and *Lactobacillus helveticus*), and microbial rennet, ensuring vegetarian status. Aging induces calcium lactate crystals, enhancing texture. Nutritionally rich in fat and protein, it pairs well with bourbon, dark beer, and oaked wine. The edible rind is integral, infused by controlled bourbon soaking.

Cello Copper Kettle Parmesan, produced by Schuman Cheese in Wisconsin, uniquely combines traditional copper vat cooking with modern pasteurized milk and microbial rennet, resulting in a hard, grana-style cheese aged 16+ months. Copper vats enhance heat transfer and catalyze chemical reactions, imparting a distinctive flavor profile of caramelization, fruitiness, and crystalline texture. Unlike Italian PDO Parmigiano Reggiano, it uses pasteurized milk and vegetarian microbial rennet, ensuring safety and inclusivity. Its complex microbiome, biochemical aging, and precise manufacturing yield award-winning quality with dense nutrition, distinctive organoleptic properties, and broad culinary pairing versatility.

Espresso BellaVitano, made by Sartori in Wisconsin, is a hard, award-winning cow's milk artisan cheese aged 10–12 months. It is a hybrid style between Cheddar and Parmesan, hand-rubbed with roasted Italian espresso beans, imparting roasted coffee, chocolate, and caramel notes. The creamy yet crystalline texture features crunchy calcium lactate crystals. Made with pasteurized milk and microbial rennet, it is vegetarian-friendly. It pairs well with Pinot Noir, Merlot, Stout beers, chocolate, and pastries. Its edible espresso rind complements the sweet, fruity, nutty cheese interior, creating unique "cappuccino-like" flavor balance.

Garlic & Herb BellaVitano® is an artisanal, hard cow's milk cheese from Sartori in Plymouth, Wisconsin, aged 10-12 months. It blends creamy Cheddar and savory Parmesan qualities, featuring an edible, hand-rubbed rind of garlic, lemon zest, Aleppo chili, parsley, and lavender. Made from pasteurized, rBST-free milk using microbial rennet, it has a firm yet creamy texture with calcium lactate crystals providing crunch. Awarded First Place at the 2024 American Cheese Society, it pairs well with Pinot Noir and dark ales. Known as "pizza cheese," it melts well and is produced by Wisconsin Master Cheesemakers.

This monograph analyzes Zanetti SpA's production of Grana Padano PDO, a historic hard cheese originating from 12th-century Cistercian monks in Italy’s Po River Valley. Zanetti, a leading global producer, handles 570,000 wheels annually with advanced maturation facilities. The cheese is made from regulated raw cow’s milk, partially skimmed by natural creaming, with silage-fed cows allowed. Lysozyme controls clostridial defects. After coagulation in copper vats, wheels age 9–16 months or longer, developing characteristic proteolysis and texture. Zanetti exports worldwide, with major markets in the US and Europe. Grana Padano offers rich nutrition, distinctive sensory profiles by age, and pairs well with wines and beers.

Merlot Bellavitano by Sartori is an award-winning American original cheese from Wisconsin, blending the creamy richness of Cheddar with the nutty, crystalline texture of Parmesan. Made from rBST-free, pasteurized local cow’s milk and suitable for vegetarians, it’s aged 10-12 months, then soaked in Merlot, giving a fruity, edible purple rind. Its flavor combines nutty, buttery notes with berry hints, and its texture is simultaneously creamy and crunchy. Created by the Sartori family, it’s versatile for boards and cooking, pairs well with wine and beer, and emphasizes eating the rind for full experience.

Dodoni Myzithra is a traditional Greek whey cheese from Epirus, made by heating whey from Dodoni Feta PDO production enriched with sheep’s and goat’s milk and cream. Originating in a rugged, biodiverse mountain terroir, the cheese inherits complex flavors from local flora and animals adapted to this environment. It undergoes thermal coagulation, followed by salting and aging to become a hard, salty, granular grating cheese with high protein and fat content. While Myzithra itself lacks a PDO, its whey base derives from Dodoni Feta PDO, ensuring quality and authenticity. Its distinctive taste complements dishes like browned butter spaghetti and pairs well with Greek wines.

Murray’s Parmigiano Reggiano is an authentic PDO cheese from Emilia-Romagna, Italy, made exclusively with raw cow’s milk and traditional calf rennet. Typically aged 24 months, it balances crumbly texture with a flavor profile of toasty nuttiness, bright fruitiness, and savory umami. Naturally lactose-free, it features tyrosine crystals that provide a crunchy texture. The cheese has ~30% moisture, is hard and granular, and undergoes strict consortium inspections. Typical pairings include aged balsamic, fruits, nuts, and wines like Prosecco or Sangiovese. Spoilage is indicated by colored mold or foul odors, while white crystals and mild ammonia are normal.

Pasilla Chile Bellavitano, crafted by Sartori in Wisconsin, is an American Original hard cheese blending Parmesan and Cheddar textures. Made from pasteurized local cow's milk with microbial rennet, it is vegetarian-friendly. Aged 10–12 months, it features a hand-rubbed Pasilla pepper and tamarind rind. The cheese offers a firm, crystalline texture with a creamy, nutty base and a sweet, smoky, mildly spicy finish. Its edible rind complements flavors of dried fruit, molasses, and earthiness. Recommended pairings include robust red wines, smoked porters, and sweet or savory accompaniments like nuts and dried fruits.

Pecorino Romano, a traditional Italian hard sheep's milk cheese regulated by PDO standards, is mainly produced in Sardinia, Lazio, and Tuscany. Murray's Cheese offers pasteurized versions for the US market and artisanal thermized varieties from Lazio's Sini Fulvi. Made exclusively with 100% full-fat sheep’s milk (primarily Sarda breed) and traditional lamb rennet, it ages 5–12+ months for a granular, crystalline texture suitable for grating. The cheese is intensely salty, piquant, and aromatic with a crunchy mouthfeel. It pairs well with bold Italian wines, amber ales, and traditional Roman foods like pasta and cured meats.

Piave Vecchio is a PDO hard, cooked-curd cheese from Veneto's Belluno province, made mostly from pasteurized milk of specific local cow breeds (Bruna Italiana, Pezzata Rossa, Frisona Italiana, Grigio Alpina). Aged over 6 months, it has a dense, crumbly texture with no holes, featuring sweet, nutty, and vegetal flavors with tyrosine crystals. Made with animal rennet and natural starters, it has under 40% moisture. The rind is hard and ochre-colored. It pairs well with various wines, beers, honey, preserves, nuts, and fruits, and is used grated or shaved in local dishes.

Pumpkin Spice Bellavitano by Sartori is a limited-edition, American original cheese from Wisconsin, blending aged cheddar’s sharpness with Parmesan's nuttiness and crystalline texture. Its pasteurized cow’s milk base is hand-rubbed with pumpkin and baking spices, concentrating flavor in the edible rind. The cheese is vegetarian-friendly, firm yet creamy, with savory, warm spice notes and crunchy lactate crystals from aging. Sartori sources local milk from family farms and follows a “fair-rind” cutting method to ensure flavor in every portion. It pairs exceptionally with various wines, seasonal beers, and both sweet and savory foods. Serve at room temperature.

Rosemary and Olive Oil Asiago by Sartori is a Wisconsin-made artisan, hard grana-style cheese aged at least six months, made from pasteurized cow's milk sourced from local family farms. It features a firm, crumbly texture with a creamy finish and crystalline elements. The rind is hand-rubbed with rosemary and olive oil, imparting herbal and peppery aromas that complement the cheese’s nutty, fruity, and savory flavor. Microbial rennet is used for coagulation, though animal lipase may be present for flavor. The cheese is vegetarian-friendly with notable awards and pairs well with Chardonnay, Chianti, IPA, and savory accompaniments.

SarVecchio Parmesan, produced by Sartori in Wisconsin, is a U.S. grana-style hard cheese aged at least 20 months, notable for its savory, caramel-sweet flavor and crumbly, crystalline texture. Unlike Italian Parmigiano Reggiano, it uses pasteurized cow’s milk and microbial rennet, making it vegetarian-friendly. SarVecchio exceeds U.S. Parmesan standards with lower moisture and extended aging, earning multiple awards including Super Gold at the World Cheese Awards. Its natural edible rind, complex flavor profile, and pairing versatility with wines and beers make it a distinguished American artisan cheese with roots in Wisconsin’s dairy heritage.

Tomato Basil BellaVitano® is a proprietary artisan cheese made by Sartori Company in Wisconsin, USA, blending Parmesan and creamy Cheddar styles. It is crafted from pasteurized cow's milk sourced locally, using microbial rennet for vegetarian certification, and aged 10–12 months. The cheese features a hand-rubbed, edible rind infused with ripe tomatoes and basil, offering a nutty, fruity interior with savory, sweet, and umami notes. Its texture is firm yet creamy, highlighted by crystalline calcium lactate crunch. Celebrated for quality and awards, it pairs well with full-bodied wines, ales, cured meats, nuts, and dried fruits.