A journal for the cheese curious Pagosa Springs, Colorado
From the cheese finder
Montamore Cheddar
Sartori
Tasting notes & pairings
| Sartori MontAmoré Cheddar, produced in Plymouth, Wisconsin, merges Northern Italian and American cheddar traditions. Made from locally sourced pasteurized milk of Holstein and Jersey cows, it uses microbial rennet and is aged up to 12 months under precise conditions, targeting 36–39% moisture. The cheese is firm, with a sweet, fruity opening and nutty, umami finish, featuring prized calcium lactate crystals contributing to a smooth yet crumbly texture. Pasteurization ensures safety and controlled fermentation. It pairs well with specific wines and beers complementing its complex flavor. Developed by Master Cheesemaker Pam Hodgson, it has won multiple awards for its distinct hybrid style and quality. | |
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