The Italian immigrants who came to this country in the early part of the 20th century brought their food ways with them, including a longing for the regional cheeses they left behind, like Asiago and mozzarella.
Some of these newcomers, once settled, began to try to duplicate Old World cheeses with the raw materials they found here. Sometimes they succeeded in creating a near likeness of the cheeses they missed, sometimes not. But over the decades, they have developed some well-priced Italian American alternatives.
Sartori Extra-Aged Asiago can trace its roots to Italy's Veneto region, birthplace of Paolo Sartori, who left for America at the age of 17 at the turn of the century. Paolo ended up in Wisconsin, where his grandchildren now operate Sartori Foods, producing a range of Italian-style cheeses.
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